barilla vegetarian enchilada bak recipe Barilla Vegetarian Enchilada Bake Recipe Made Easy

Enchiladas are a beloved Mexican classic, and this Barilla Vegetarian Enchilada Bake takes that tradition to a wholesome, meat-free level. Combining the hearty texture of Barilla pasta with vibrant vegetables, spices, and a rich enchilada sauce, this dish is perfect for weeknight dinners or casual gatherings.

It’s an easy, flavorful way to enjoy comfort food without compromising on nutrition or taste. Whether you’re a vegetarian looking for new meal ideas or just seeking a delicious twist on enchiladas, this recipe promises to satisfy your cravings with layers of cheesy goodness and savory veggies.

This recipe is not only delicious but also customizable, making it a fantastic choice for both beginners and experienced cooks. Plus, it’s a great way to sneak in extra veggies while enjoying a crowd-pleasing meal.

Ready your apron and let’s dive into making this comforting, cheesy, and vibrant enchilada bake!

Why You’ll Love This Recipe

This Barilla Vegetarian Enchilada Bake is a delightful combination of creamy, spicy, and hearty flavors. It’s packed with nutrient-rich vegetables, making it a wholesome, satisfying dish that everyone will enjoy.

Using Barilla pasta adds a unique twist to traditional enchiladas — the pasta bakes up tender and absorbs the rich enchilada sauce beautifully.

It’s also incredibly versatile; whether you want to add more heat, swap in your favorite veggies, or make it vegan-friendly, this recipe adapts easily. Plus, it’s a one-dish meal, which means less cleanup and more time to enjoy your food and company!

Ingredients

• 8 oz Barilla penne pasta (or any short pasta)
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1/2 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: sliced jalapeños or diced avocado for topping

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining pasta

Instructions

1. Preheat your oven to 375°F (190°C) and grease your baking dish lightly with olive oil or non-stick spray.
2. Cook the Barilla pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the garlic and diced red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
5. Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes to let the flavors meld together.
6. Remove the skillet from heat and mix in half of the enchilada sauce and half of the shredded cheese.
7. Combine the cooked pasta with the vegetable mixture in the skillet or a large bowl, stirring gently to coat everything evenly.
8. Pour half of the remaining enchilada sauce into the prepared baking dish, spreading it evenly.
9. Transfer the pasta and veggie mixture into the baking dish, spreading it out evenly.
10. Top with the remaining enchilada sauce and sprinkle the rest of the shredded cheese over the top.
11. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
12. Remove from the oven and garnish with fresh cilantro and optional toppings like jalapeños or diced avocado.
13. Let it cool slightly before serving. Enjoy your hearty and delicious Barilla Vegetarian Enchilada Bake!

Tips & Variations

For a vegan version, use plant-based cheese or nutritional yeast and check that your enchilada sauce is vegan-friendly.

You can easily swap out the vegetables for what you have on hand — zucchini, mushrooms, or spinach all work wonderfully. For added protein, consider mixing in some cooked lentils or tofu cubes.

To add more depth of flavor, try roasting the bell peppers before adding them to the skillet. If you like your enchiladas spicy, add a pinch of cayenne pepper or a splash of hot sauce to the sauce mixture.

Leftovers make a great lunch the next day and can be reheated in the microwave or oven.

Nutrition Facts

Note: Nutrition facts are approximate and depend on ingredient brands and portion sizes.

Serving Suggestions

This vegetarian enchilada bake pairs beautifully with a simple side salad of mixed greens tossed in a lime vinaigrette. For extra zest, serve with a dollop of sour cream or a scoop of guacamole.

To complement the Mexican flavors, consider serving with warm corn tortillas or a side of Mexican rice. A refreshing beverage like Green Goodness Juice or a chilled agua fresca will round out the meal perfectly.

Conclusion

Our Barilla Vegetarian Enchilada Bake is a fantastic way to enjoy the rich, comforting flavors of enchiladas without the fuss of rolling individual tortillas. It’s an easy, flexible, and nutritious dish that’s sure to become a staple in your recipe collection.

Whether you’re cooking for family, friends, or just yourself, this bake offers a satisfying, wholesome meal that caters to vegetarians and meat-eaters alike.

With its hearty mix of veggies, beans, and Barilla pasta, this dish is loaded with flavor and nutrients, making it ideal for any occasion. Don’t forget to try pairing it with some delightful recipes like Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce for dessert or enjoy it alongside a fresh batch of Green Chile Cheese Bread for a truly memorable meal.

Happy cooking!

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