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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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: black beans, rotini pasta, taco seasoning, vegan
Servings: 8 people
Calories: 482kcal
Author: Jennifer Debth




  • 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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Nutrition information does not include serving suggestions.


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