Vegetarian Taco Pasta is a easy and healthy meal that comes together in less than 30 minutes! Using whole wheat rotini makes it even better, and your kids won’t even notice the difference.
Bulk Items Used: Black Beans, Whole Wheat Rotini
My friend recently had a baby and I wanted to take dinner over to her and her family. (I loved it when people did that for me!) It was really hard for me to decide what to make for her. I didn’t want to drop something off that her family wasn’t going to like, ya know?
While looking through recipes on Pinterest, I got the great idea to look at her Pinterest account and just pick a recipe that she had pinned. Scrolling through her board, I noticed that she had pinned the same recipe for Chili Mac twice. That seemed like a sign and I made it for them.
It looked like a delicious recipe, but I wanted to make some changes to make it more the way my family would enjoy it. The result is today’s recipe: Vegetarian Taco Pasta.
Tips for making Vegetarian Taco Pasta
- The first thing I changed about the original recipe was to add in more veggies. I added in a bell pepper and corn. I would have added olives too if I didn’t have a child who was adamantly against them. It doesn’t matter what color of bell pepper you use. I’ve used all of them and they all end up tasting the same. Green are typically cheaper than any of the other colors.
- Second, instead of hamburger, I use black beans. This makes the meal vegetarian, faster to make, and also less expensive. You could also use Pinto or Kidney beans if that is more your style.
- Third, I like to use whole wheat pasta. Most of the time my kids complain about whole wheat pasta, claiming it tastes bad. However, in this recipe there is so much sauce and flavor happening, they never know the difference! Why is it so fun to trick your kids?
The best part about this dinner is that it made in only one pot! That means only one dish to clean. Plus it’s just so easy and fast to make. It’s perfect for a weeknight meal. Oh, and did I mention it makes great leftovers? For some reason I love to eat these leftovers for breakfast. I’m a weirdo, I know.
Vegetarian Taco Pasta
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 can black beans, drained and rinsed or 1¾ cup cooked black beans
- 2 cups water or broth for more flavoring
- 15 oz can tomato sauce
- 2 cups whole wheat rotini (or your favorite pasta shape)
- 1 cup cheddar cheese
- salt and pepper
- cilantro optional garnish
- In a large pot on the stove, saute the onions and pepper in the olive oil until tender, about 5 minutes. Add in the garlic powder, cumin and chili powder and saute for an additional minute.
- Add in the beans, tomato sauce, water, and uncooked pasta. Stir and bring to a boil over medium heat. Once the pot is boiling, cover and let simmer 9-12 minutes, or until pasta is soft. Make sure to remove the lid and stir the contents of the pot occasionally to prevent the bottom burning onto the pan.
- Take off the lid and mix in the cheese until melted. Salt and pepper the dish to taste. Sprinkle cilantro onto individual servings if desired. Enjoy!