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In the realm of comfort food, few dishes capture the heart and taste buds quite like a well-prepared pasta skillet. The Spicy Hatch Chili Enchilada Pasta Skillet is a vibrant and flavorful fusion that marries the rich, zesty essence of traditional Mexican enchiladas with the comforting, hearty texture of pasta. This innovative dish not only showcases the versatility of ingredients but also brings a unique twist to classic comfort foods, making it a perfect meal for families and gatherings alike.

Hatch Chili Enchilada Pasta Skillet

Discover the deliciousness of Spicy Hatch Chili Enchilada Pasta Skillet, an innovative dish that blends classic Mexican flavors with comforting pasta. This vibrant skillet is filled with the smoky heat of Hatch green chilies, hearty black beans, and creamy cheese, making it perfect for weeknight dinners or gatherings. Easy to prepare and packed with flavor, this recipe is sure to delight both family and friends. Explore various customization options for a meal that suits your taste!
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Ingredients
  

12 oz penne or rotini pasta

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

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

1 (15 oz) can diced tomatoes (preferably with added green chilies for a spicy flavor)

1 cup Hatch green chilies, diced (if using fresh, roast and peel them first)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1½ cups vegetable broth

1 cup shredded cheese (cheddar or a Mexican blend)

Salt and black 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 rolling boil. Add the pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set aside.

    Sauté the Vegetables: In a large skillet, add the olive oil and heat over medium. Once the oil is hot, add the diced onion and sauté for about 5 minutes until it turns translucent and slightly golden, stirring occasionally. Then, incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.

      Combine All Ingredients: To the skillet, add the drained black beans, diced tomatoes with their juices, diced Hatch green chilies, ground cumin, smoked paprika, chili powder, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.

        Add the Pasta: Once the skillet mixture begins to simmer, add the previously cooked pasta to the skillet. Stir well until all the pasta is completely coated in the flavorful sauce. If the mixture appears too thick, feel free to add a splash more vegetable broth to achieve your desired consistency.

          Incorporate the Cheese: Sprinkle the shredded cheese evenly over the pasta mixture. Gently fold it in, allowing it to melt into the dish while simmering for another 2-3 minutes. Taste the mixture and adjust seasoning with salt and freshly cracked black pepper as needed.

            Serve: Remove the skillet from heat and garnish the pasta with freshly chopped cilantro. Serve the dish hot, with a generous dollop of sour cream on the side or on top for added creaminess.

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

                - Presentation Tips: Serve the pasta in vibrant bowls, garnished with extra cilantro and a wedge of lime to add flair and freshness. Enjoy the meal's colors and textures for an enticing dining experience!