Enchilada Pasta Dump and Bake Recipe (GF+Vegan)

This recipe was created out of lack. I had been traveling to Blairsville Georgia for a Retreat to cook. I offered my services as a chef in order to join in on the retreat. So coming home from 10 days I realized I had very little stuff in my pantry, and I had very little money in my pocket from the adventure.

I needed to make a satisfying and delicious Mexican themed dish for a friend of mine when I returned home. This friend has suffered a loss in her family, and I had signed up to make her a delicious Mexican dish. So with time not on my side, nor ingredients, nor money.. I was able to pull together this dish. I wanted to share because it’s so delicious, incredibly easy, satisfying, very yummy. I bought the ingredients again to recreate this recipe, because its recipes like this that are worth remembering, recreating and sharing.

I meet alot of people who really don’t have time to cook. Friends with kids and 9-5 jobs, cooking is not something that is a high priority to busy people. But making meals at home is cheaper and healthier. This we all know and appreciate. So for the busy mom or dad, or worker. This is the recipe for you. It is a dump and bake dish. So with variations it can be incredibly easy to throw together. Just add the sauce, veggies, and the pasta to a pan cover with foil and bake, and there is dinner.

Where do I find the dried guajillo peppers?

They sell these pepper in the U.S in many grocery stores in the Mexican spice section.

Are the guajillo peppers spicy?

They are mild and not spicy, but you can remove the seeds before blending if you prefer.

Can I use a food processor to make the sauce?

I would recommend a blender, because the sauce is a loose and watery.

Easy 1 pan Enchilada Pasta Dump and Bake 

10 min prep 30 mins to bake 

Makes 10-15 servings

For the Sauce 

3 -4 dried guajillo peppers 

4.5 cups of water 

1 heaping tablespoon of vegetable bouillon or sub vegetable broth

2 large red tomatoes 

1/2 tablespoon of coconut sugar, honey, or sweeter

Pinch of salt 

Add Chile, water, and broth to pot and let boil for 10mins until soft - blend with tomato and seasoning with coconut sugar and pinch of salt set aside.

Filling 

1 can or 9oz of black beans 

2 cups of finely chopped kale

1 onion chopped 

1 bell pepper chopped 

1 cup of frozen corn 

1/2 tablespoon of coconut oil 

1 tsp of cumin powder

1 tablespoon of apple cider vinegar 

8oz of chicpea pasta or gluten free pasta 

Sauté onions and red bell pepper  in coconut oil until brown and tender add kale, corn and beans at the end.

All Dump ingredients into a baking dish cover tightly with foil and bake at 375 for 30 mins.

Finish top with vegan cheese and breadcrumbs, fresh herbs enjoy.