This one-pot black bean taco pasta is the meatless dinner I reach for when the fridge is nearly empty. Pasta, salsa, black beans, corn, and a packet of taco seasoning all simmer together in a single pot, and the salsa does the work of a sauce, so there is nothing extra to cook or open.
The whole thing takes about 35 minutes, feeds six, and handles leftovers well. Because the pasta cooks right in the seasoned liquid, every piece picks up flavor instead of just tasting like noodles with toppings. It is also a flexible base for whatever vegetables you have on hand, and you can turn it into a heartier meal with a side of my best taco soup for a Tex-Mex night.
Table of Contents
Why This Works
- Salsa is the sauce. A jar of chunky salsa brings tomato, onion, and heat in one step, so the flavor is layered without extra chopping.
- Beans replace the meat. Black beans add protein and fiber, and they hold their shape through the simmer.
- Plenty of liquid. Twelve ounces of pasta absorbs a lot, and four cups of water plus the salsa keeps it from drying out before the noodles are tender.
- One pot. Sauteing the vegetables first builds a base in the same pot, then everything else goes right in.
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 1 medium bell pepper, diced (red, green, or a mix)
- 2 tablespoons taco seasoning (about 1 packet)
- 4 cups water, plus 1/2 cup more if needed
- 1 jar (16 oz) salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (frozen is fine)
- 12 oz pasta, such as shells, rotini, or elbows
- Salt and pepper, to taste
- Shredded cheese, sour cream, and cilantro for serving
How to Make One-Pot Black Bean Taco Pasta
1. Saute the vegetables. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook for about 8 minutes, stirring now and then, until softened.
2. Add everything else. Stir in the taco seasoning, then add the water, salsa, black beans, corn, and dry pasta. Season lightly with salt and pepper and stir to combine.
3. Simmer. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook uncovered, stirring often so the pasta does not stick, for about 10 to 12 minutes until the noodles are tender and most of the liquid is absorbed.
4. Adjust the texture. If the pot looks dry before the pasta is cooked, stir in an extra 1/2 cup of water. If it looks loose at the end, let it simmer a minute or two longer and it will thicken as it rests.
5. Serve. Remove from the heat, taste for salt, and spoon into bowls with cheese, sour cream, and cilantro.
How to Serve
Top each bowl with shredded cheddar, a spoonful of sour cream, sliced avocado, and a handful of crushed tortilla chips for crunch. A squeeze of lime brightens the salsa flavor. For more taco-night ideas, the ranch taco soup makes a cozy pairing, and the cilantro lime rice is a good swap if you want a rice base for the leftovers. If you would like a meat version, try the one pot beef taco pasta.
How to Store and Reheat
Cool leftovers and refrigerate them within two hours of cooking. Texas A&M AgriLife Extension food safety guidance also recommends chilling cooked food within two hours. Store the pasta in an airtight container for 3 to 4 days.
Pasta keeps absorbing liquid as it sits, so reheat with a splash of water or broth, stirring over medium-low heat or in the microwave until hot. Add toppings fresh after reheating.
Tips and Variations
- Use your own seasoning. A homemade taco blend gives you control over salt and heat.
- Choose low-sodium products. Salsa and canned beans can be salty, so low-sodium versions help if you are watching intake.
- Change the pasta shape. Cooking times vary by shape and brand, so taste a piece early.
- Add more vegetables. Zucchini, mushrooms, or extra corn all fit.
- Make it spicy. Use hot salsa or add a diced jalapeno with the onion.
FAQ
Is this black bean taco pasta vegetarian?
Yes, as written it is meatless. Check your taco seasoning and salsa labels if you need to avoid animal-derived ingredients, and skip the cheese and sour cream for a vegan meal.
Can I use a different pasta?
Any short shape works. Adjust the simmer time based on the package and add a little extra water if the pasta needs longer.
Why does the pot need so much liquid?
The pasta cooks directly in it instead of in boiling water, and twelve ounces absorbs a lot. The salsa and water together keep it from scorching.
Can I add meat?
Brown a pound of ground beef or turkey first, drain extra fat, and add it back before the pasta goes in.
How do I keep it from sticking?
Use a wide, heavy pot and stir often, especially during the first few minutes of the simmer when the starch is releasing.
One-Pot Black Bean Taco Pasta
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small sweet onion diced
- 1 medium bell pepper diced, red, green, or a mix
- 2 tbsp taco seasoning about 1 packet
- 4 cup water plus 1/2 cup more if needed
- 1 jar (16 oz) salsa
- 1 can (15 oz) black beans drained and rinsed
- ½ cup corn kernels frozen is fine
- 12 oz pasta shells, rotini, or elbows
- salt and pepper to taste
- shredded cheese, sour cream, and cilantro for serving
Instructions
Cooking
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Cook the onion and bell pepper for about 8 minutes until softened.
- Stir in the taco seasoning, then add the water, salsa, black beans, corn, and dry pasta. Season lightly with salt and pepper.
- Bring to a boil, reduce to a steady simmer, and cook uncovered, stirring often, for about 10 to 12 minutes until the pasta is tender and most of the liquid is absorbed.
- If the pot looks dry before the pasta is cooked, stir in an extra 1/2 cup of water. If it looks loose at the end, simmer a minute or two longer.
- Remove from the heat, taste for salt, and serve with cheese, sour cream, and cilantro.
