One-Pot Taco Pasta

A hearty one-pot pasta loaded with black beans, corn and bold taco flavours in a rich tomato sauce. An easy, family-friendly dinner with minimal cleanup.

Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

One-Pot Taco Pasta

Ingredients

      • 1 tbsp olive oil

      • 1 small yellow onion, diced

      • 3 cloves garlic, minced

      • 1 red bell pepper, diced

      • 2 tbsp taco seasoning

      • 2 tbsp tomato paste

      • 1 can (540 mL / 19 oz) black beans, drained and rinsed

      • 1 cup frozen or canned corn

      • 1 can (796 mL / 28 oz) crushed tomatoes

      • 2½ cups low-sodium vegetable broth

      • 3 cups dry short pasta, such as penne or rotini

      • ½ cup salsa

      • ¼ cup nutritional yeast

      • Salt and black pepper, to taste

      • 2 green onions, sliced

      • ¼ cup chopped fresh cilantro

      Optional toppings: diced avocado, fresh lime wedges, vegan sour cream or extra salsa.

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 525
Protein: 20 g
Carbohydrates: 94 g
Fat: 9 g
Fiber: 17 g
Sugar: 14 g
Sodium: 780 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Sauté the vegetables.
Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds.

2. Add the flavour.
Stir in the taco seasoning and tomato paste. Cook for about 1 minute, stirring constantly.

3. Build the pasta.
Add the black beans, corn, crushed tomatoes, vegetable broth, dry pasta and salsa. Stir well to combine.

4. Cook the pasta.
Bring to a gentle boil, then reduce the heat to medium-low. Cook 12–15 minutes, uncovered, stirring frequently so the pasta doesn't stick, until the pasta is tender and the sauce has thickened.

5. Make it creamy.
Stir in the nutritional yeast. Taste and season with salt and black pepper as needed.

6. Serve.
Divide between bowls and top with green onions and cilantro. Add avocado, lime, vegan sour cream or extra salsa if desired.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Keep an eye on the pasta as it cooks and give it a good stir every few minutes. The starch released from the pasta helps thicken the sauce and gives this dish its rich, creamy texture. If it gets too thick before the pasta is tender, simply add a splash of vegetable broth.

🔄 Easy Substitutions
No black beans? Kidney beans or pinto beans work beautifully. You can swap the red pepper for any colour bell pepper and use your favourite short pasta shape. For a gluten-free version, use gluten-free pasta and check that your taco seasoning is gluten-free. Not a fan of cilantro? Simply leave it out or use fresh parsley instead.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon