Beef Enchilada Pasta with Black Beans and Corn
In the UK: Beef Enchilada Pasta with Black Beans and Sweetcorn
- 31 mintotal time
- $3.55£2.29a serving
- 954883calories
- 4648 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pasta in a mild enchilada-style tomato sauce with ground beef, black beans and corn, topped with cheddar.
Ingredients
Serves 4.
- 13 oz dried pasta (penne, rotini or spaghetti)
- 1 yellow onion, chopped
- 1 bell pepper, diced
- 1 lb ground beef (80/20)
- 2 garlic cloves, finely chopped
- 1 lb tomato purée (strained tomatoes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup cheddar cheese, grated
- ¼ bunch cilantro, chopped
- 1 tbsp vegetable oil
- 2 tsp chili powder (mild blend)
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Contains: wheat (gluten), milk. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Cook the pasta in a large pan of salted just-boiled water for 10–12 minutes until just tender. Scoop out ½ cup (120 ml) of the cooking water, then drain.
- Meanwhile, heat the vegetable oil in a large, deep frying pan on medium-high heat. Cook the yellow onion and bell peppers for 3 minutes, then add the ground beef and garlic and cook for 6 minutes, breaking up the meat, until browned with no pink left. Wash your hands in hot, soapy water.
- Stir in the chili powder, ground cumin and dried oregano for 30 seconds, then add the tomato purée, black beans, corn and a pinch of salt. Simmer for 5 minutes, until the corn is steaming hot and the beef is cooked through (160°F).
- Toss the pasta into the sauce with a splash of the cooking water. Scatter over the cheddar, cover for 2 minutes until melted and finish with the cilantro.
Leftovers: Fridge 3 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 375 g dried pasta (penne, fusilli or spaghetti)
- 1 onion, chopped
- 1 pepper (red, yellow or green), diced
- 450 g beef mince (20% fat)
- 2 garlic cloves, finely chopped
- 500 g passata
- 1 × 400 g tin black beans, drained and rinsed
- 150 g frozen sweetcorn
- 100 g mature cheddar, grated
- ¼ bunch coriander, chopped
- 1 tbsp vegetable oil
- 2 tsp mild chilli powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Contains: gluten, milk. Always read the labels if you cook for someone with an allergy.
Method
- Boil a full kettle. Cook the pasta in a large pan of salted just-boiled water for 10–12 minutes until just tender. Scoop out 120 ml of the cooking water, then drain.
- Meanwhile, heat the vegetable oil in a large, deep frying pan on medium-high heat. Cook the onion and peppers for 3 minutes, then add the beef mince and garlic and cook for 6 minutes, breaking up the meat, until browned with no pink left. Wash your hands in hot, soapy water.
- Stir in the chilli powder, ground cumin and dried oregano for 30 seconds, then add the passata, black beans, sweetcorn and a pinch of salt. Simmer for 5 minutes, until the sweetcorn is steaming hot and the beef is cooked through (71°C).
- Toss the pasta into the sauce with a splash of the cooking water. Scatter over the cheddar, cover for 2 minutes until melted and finish with the coriander.
Leftovers: Fridge 3 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 954 |
|---|---|
| Protein | 46 g |
| Carbohydrate | 109 g |
| Fat | 38 g |
| Sodium | 454 mg |
| Calories | 883 |
|---|---|
| Protein | 48 g |
| Carbohydrate | 104 g |
| Fat | 34 g |
| Sodium | 497 mg |
Worked out from the ingredients, 533 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.55 a serving in the US (range $2.72–$4.71) and £2.29 in the UK (range £1.75–£3.03). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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