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Fusion cuisine has become a celebrated trend in the culinary world, blending elements from different food traditions to create exciting new dishes. One such dish that embodies this concept is the Hatch Chili Enchilada Pasta Skillet. This recipe seamlessly combines the rich, vibrant flavors of traditional Mexican enchiladas with the comforting, familiar texture of pasta, resulting in a hearty meal that satisfies on multiple levels. As busy lifestyles continue to dominate, one-pan meals like this one are gaining traction for their simplicity and ease of preparation, making them perfect for families and individuals alike.

Hatch Chili Enchilada Pasta Skillet

Discover the delicious fusion of flavors with the Hatch Chili Enchilada Pasta Skillet! This one-pan meal combines the vibrant taste of traditional Mexican enchiladas with the comforting texture of pasta, making it perfect for busy weeknights. Featuring nutrient-rich ingredients like black beans, diced tomatoes, and the unique Hatch green chilies, this dish is both satisfying and easy to prepare. Elevate your mealtime with this colorful and nutritious recipe that guarantees smiles around the dinner table!
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Ingredients
  

12 oz pasta (penne or rotini works well)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with green chilies for extra kick)

1 cup Hatch green chilies, diced (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1½ cups vegetable broth

1 cup shredded cheese (cheddar or a Mexican blend)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Combine Ingredients: Add the black beans, diced tomatoes (with their juices), diced Hatch green chilies, cumin, smoked paprika, chili powder, and vegetable broth to the skillet. Stir to combine and bring to a simmer.

        Mix in Pasta: Once the mixture is simmering, add the cooked pasta to the skillet. Stir until the pasta is well-coated with the sauce. If the mixture seems too thick, you can add a splash more vegetable broth.

          Add Cheese: Sprinkle the cheese over the pasta mixture, stirring gently to help it melt into the dish. Simmer for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

            Serve: Remove from heat and garnish with fresh cilantro. Serve hot with a dollop of sour cream on top if desired.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings