Ingredients
Scale
- 8 oz (about 2 cups) of your favorite pasta (penne, fusilli, or rotini work well)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes or tomato sauce
- 1 packet taco seasoning (or homemade spice mix)
- 1 cup shredded cheese (cheddar, Mexican blend, or vegan cheese)
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños, sour cream, or avocado for toppings
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil. Add the chopped onion and diced bell pepper, sautéing until tender. Add the minced garlic and cook for another minute.
- Add the black beans, corn, diced tomatoes, and taco seasoning to the sautéed vegetables. Stir well and cook for a few minutes until heated through.
- Mix the cooked pasta into the vegetable and bean mixture. Stir until evenly coated.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle shredded cheese evenly over the top. Bake uncovered for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from oven and garnish with chopped cilantro. Serve with toppings like sliced jalapeños, sour cream, or avocado as desired.
Notes
- Feel free to swap out vegetables like zucchini or mushrooms based on your preference.
- Use whole wheat or gluten-free pasta to make it healthier.
- Experiment with different cheese blends or vegan cheese for dairy-free options.
- Add cooked lentils or tofu for extra plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking,Sauteing
- Cuisine: Mexican-inspired,Vegetarian
- Diet: Vegetarian,Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 30 mg