This Black Bean Pasta is a one pot Southwestern inspired vegan lunch or dinner! Rotini pasta is tossed with black beans, veggies, and taco seasoning in a flavorful and creamy sauce.
Pasta doesn’t have to be loaded with meat, cheese, and cream to be delicious! Wait. What?! It’s true. And this black bean pasta is the perfect example. This pasta dish is loaded with flavor, nutrients, and bonus: it’s made creamy without any cheese or cream!
What is black bean pasta?
Black bean pasta is a pasta dish using black beans as its main protein source! It’s also packed with onions, peppers, corn, and tomatoes, and seasoned with taco seasoning to give it Southwestern flavors.
Sometimes you’re able to find actual pasta made from black beans, but it’s not easily accessible, so we’re using “regular” rotini pasta today.
This veggie forward pasta is loaded with nutrients, flavor, and texture!
- Olive Oil – used to sauté the veggies which keeps them crisp-tender and flavorful.
- Yellow Onion, Red Pepper, Green Pepper, Yellow Pepper, and Orange Pepper – a classic southwestern blend of veggies that adds tons of color, flavor, and nutrients to this black bean pasta.
- Garlic – provides a subtle nuttiness to round out the sweeter flavors from the veggies.
- Taco Seasoning – use store-bought or whip up some homemade taco seasoning. You’ll need three tablespoons of homemade for every one packet of store-bought.
- Rotini – I love the twisty texture of rotini in this recipe but any smaller pasta shape like penne, fusilli, or bowties will work as well.
- Vegetable Broth and Almond Milk – used to cook the pasta which makes this a one pot pasta dish! The broth adds flavor while the milk adds creaminess.
- Black Beans – use canned black beans for easy prep — don’t forget to drain them first!
- Corn – adds a bright pop of color, texture, and subtle sweetness.
- Rotel – canned tomatoes with green chiles. These add a bit of sweetness from the tomatoes and some spice from the chiles!
- Lime Juice – squeezed on top of the pasta for a delicious tangy flavor.
- Salt – brings out all the flavors of the other ingredients.
- Vegan Cheese, Vegan Sour Cream, Salsa, Tortilla Chips, and Shredded Lettuce – for serving, if desired!
How to make
This healthy vegan lunch or dinner takes just 20 minutes to prep!
- Heat a large stockpot over medium heat then add in oil, onion, bell peppers, garlic, and 1 packet of taco seasoning. Cook until the veggies are crisp-tender.
- Stir in pasta, broth, and milk then simmer until the pasta is cooked to your liking. Stir often so it doesn’t stick.
- Turn off the heat then stir in additional taco seasoning, black beans, corn, rotel, lime juice, and salt then serve with optional toppings and enjoy!
Is black bean pasta healthy?
Yes! This black bean pasta recipe is packed with onions, peppers, and black beans which are loaded with protein, fiber, and plenty of other nutrients!
1 large serving contains less than 500 calories with 7 grams of fat, 90 grams of carbs, 15 grams of fiber, and 19 grams of protein!
- Add meat. Not vegan or vegetarian? Feel free to add another protein. Crockpot Mexican chicken or taco meat would be delicious stirred into the cooked dish.
- Use a different pasta. I love the rotini in this recipe but any shorter pasta shape will work. Try penne, fusilli, or bowtie pasta.
- Make it spicier. Kick the heat up a notch with canned diced jalapeños!
- Add cheese. Use your favorite dairy free variety or add a sprinkle of cheddar, a Mexican cheese blend, or even crumbled feta!
What to serve with black bean pasta
If you want to bulk up your meal even more, here are some side dish ideas!
- Mexican Grilled Corn
- Mexican Street Corn Spoon Bread
- Chips and Guacamole
- Leafy Green Salad with Chili Lime Vinaigrette
How to store
Leftover black bean pasta will last in an airtight container in the fridge for 3-5 days.
To enjoy again, eat cold or reheat in the microwave or on the stovetop.
Black Bean Pasta
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red pepper diced
- 1 green pepper diced
- 1 yellow pepper diced
- 1 orange pepper diced
- 4 cloves garlic minced
- 2 (1 oz) packets taco seasoning divided
- 1 (16 oz) box rotini uncooked
- 1 (32 oz) carton vegetable broth
- 2 cups unsweetened almond milk
- 2 (14.5 oz) cans black beans drained and rinsed
- 1 (15 oz) can corn drained
- 1 (10 oz) can rotel drained
- 2 tablespoons lime juice plus more to taste
- Salt to taste (I used 1 1/2 teaspoons)
- Cheese, sour cream, salsa, tortilla chips, shredded lettuce, etc. for serving, if desired
Heat a large stockpot over medium heat.
Once hot, add in oil, onion, bell peppers, garlic, and 1 packet of taco seasoning.
Cook, stirring often, until the veggies are crisp-tender, about 10 minutes.
Stir in pasta, broth, and milk.
Bring mixture to a simmer, and simmer for 7-10 minutes, or until pasta is cooked to your liking. Stir OFTEN to prevent sticking.
Turn off the heat then stir in the remaining packet of taco seasoning, black beans, corn, rotel, lime juice, and salt.
Taste and re-season, if necessary, then serve with optional toppings and enjoy!
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