Imagine a culinary adventure that combines the zesty flavors of Mexican cuisine with the comforting embrace of pasta - all in just one pot! This vegetarian One Pot Taco Spaghetti is about to revolutionize your weeknight dinner routine. Packed with protein-rich black beans, sweet corn, and vibrant bell peppers, this dish promises to tantalize your taste buds while saving you precious time in the kitchen. Get ready to discover a meal that's not just delicious, but also incredibly easy to prepare!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 8 oz spaghetti
- 1 can black beans, drained
- 1 can corn, drained
- 1 packet taco seasoning
- 2 cups vegetable broth
- 1 cup diced bell peppers
- 1 cup shredded cheese
Instructions
- Gather all ingredients and prepare your ingredients by draining the black beans and corn, dicing the bell peppers, and measuring out the spaghetti and vegetable broth.
- Select a large, deep skillet or Dutch oven with a lid. Place the skillet over medium-high heat and lightly coat with cooking spray or a small amount of oil.
- Add the diced bell peppers to the skillet and sauté for 2-3 minutes until they start to soften and become slightly translucent.
- Add the drained black beans and corn to the skillet, stirring to combine with the bell peppers.
- Sprinkle the entire packet of taco seasoning over the vegetable mixture, stirring to coat evenly and toast the spices for about 1 minute.
- Pour in the vegetable broth and break the spaghetti noodles in half, then add them to the skillet, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a boil, then reduce heat to low, cover the skillet with a lid, and let simmer for 15-18 minutes, stirring occasionally to prevent sticking.
- Check the spaghetti for doneness. The pasta should be al dente and most of the liquid should be absorbed.
- Remove the skillet from heat and sprinkle the shredded cheese over the top. Cover and let sit for 2-3 minutes to allow the cheese to melt.
- Serve hot, optionally garnishing with fresh cilantro, sliced green onions, or a dollop of sour cream if desired.
Tips
- Choose the Right Pan: Use a large, deep skillet or Dutch oven to ensure even cooking and prevent overcrowding.
- Spice Management: If you're sensitive to heat, start with half the taco seasoning packet and adjust to taste.
- Prevent Sticking: Stir occasionally during cooking and ensure the pasta is mostly submerged in liquid to avoid clumping.
- Cheese Melting Hack: Let the cheese sit covered for a few minutes after removing from heat for perfect, gooey coverage.
- Customize Your Toppings: Experiment with garnishes like fresh cilantro, sliced jalapeños, or a squeeze of lime for extra flavor.
- Make It Vegan: Simply substitute the shredded cheese with a plant-based alternative to keep the dish completely vegan.
- Leftovers Storage: This dish keeps well in the refrigerator for 3-4 days, making it perfect for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
