Black Bean Pasta
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.
Servings: 8 people
Calories: 482kcal
Equipment
Ingredients
- 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
Instructions
- 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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Video
Notes
Nutrition information does not include serving suggestions.
Nutrition
Serving: 1person | Calories: 482kcal | Carbohydrates: 90g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 1118mg | Potassium: 812mg | Fiber: 15g | Sugar: 9g | Vitamin A: 2112IU | Vitamin C: 89mg | Calcium: 138mg | Iron: 4mg