Mexican Pasta and Black Beans Vegetarian
Elevate your weeknight dinner game with this vibrant and flavorful Mexican Pasta and Black Beans Vegetarian recipe, perfect for satisfying cravings in under 30 minutes! This hearty dish combines tender penne pasta with colorful bell peppers, protein-packed black beans, and a zesty tomato base infused with bold Southwest spices like cumin, chili powder, and paprika. A pop of sweet corn and a squeeze of fresh lime juice brighten the flavors, while optional toppings of shredded Mexican cheese and fresh cilantro take it to the next level. Quick, easy, and entirely vegetarian, this one-pan wonder is a wholesome, crowd-pleasing meal that’s ideal for busy families or meal preppers. Serve it as a standalone dish or with a side of tortilla chips for a true Mexican-inspired feast!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Bell peppers (any color), diced
- 15 oz Canned black beans, drained and rinsed
- 14.5 oz Canned diced tomatoes with green chilies
- 1 cup Frozen corn
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Fresh lime juice
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded Mexican cheese blend (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced bell peppers and cook for 4-5 minutes until softened.
Stir in the black beans, canned diced tomatoes with green chilies (including their juices), and frozen corn. Mix well.
Season the mixture with ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Reduce the heat to low and add the cooked pasta to the skillet. Toss the pasta in the sauce until well coated. If the mixture appears too thick, stir in small amounts of the reserved pasta water until the desired consistency is reached.
Stir in the fresh lime juice and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro and shredded Mexican cheese blend if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
