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One Pot Black Bean Fajita Pasta Recipe

One Pot Black Bean Fajita Pasta Recipe
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★★★★★

4.9 from 8 reviews

A flavorful and easy one-pot meal combining black beans, bell peppers, and pasta with Mexican-inspired spices. This One Pot Black Bean Fajita Pasta is perfect for a quick dinner or meal prep, melding creamy mozzarella and zesty lime for a comforting yet vibrant dish.

Ingredients

Scale

Assemble Ahead Ingredients

  • 2 bell peppers, sliced
  • ¼ cup red onion, sliced
  • 15 oz can diced tomatoes (or 19 oz; both work well)
  • 15 oz can black beans, drained and rinsed (or 19 oz)
  • 7 oz can corn kernels (1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt

Ingredients Added When Cooking

  • 1 cup vegetable stock
  • 2 cups small pasta shapes (6.5 oz; rotini or fusili recommended)

Ingredients Just Before Serving

  • ½ lime, juiced (about 1 tablespoon)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Combine Ingredients: In a medium pot, add all ingredients including sliced bell peppers, red onion, diced tomatoes, black beans, corn kernels, chili powder, cumin, paprika, salt, pasta, and stock. Stir to combine for even cooking.
  2. Cook the Pasta and Vegetables: Cover the pot and bring mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 15 minutes, stirring every couple of minutes to prevent sticking and ensure even cooking.
  3. Add Lime and Cheese: After cooking, stir in the fresh lime juice for a zesty finish. Then, add shredded mozzarella cheese and mix until it melts evenly throughout the pasta.
  4. Serve: Optionally, garnish with lime wedges and fresh cilantro for added brightness and flavor before serving hot.
  5. Make Ahead Instructions: To assemble ahead, combine all the ‘assemble ahead’ ingredients in a large meal prep container or heavy-duty freezer bag. Store in the fridge for up to 4 days or freezer for up to 3 months. Thaw completely before cooking. During the last 5 minutes of cooking, you may need to remove the pot lid to let excess liquid reduce.

Notes

  • Black beans can be substituted with two large chicken breasts cut into bite-sized cubes for added protein and a different twist.
  • This recipe works best with small pasta shapes like rotini or fusilli; if using other pasta, adjust cooking time accordingly.
  • For a low sodium option, reduce the salt amount or use a low-sodium stock.
  • Adding dollops of sour cream and fresh cilantro on serving enhances flavor and creaminess.
  • Leftovers can be refrigerated for up to 4 days and reheated gently with a splash of stock or water to retain moisture.

Nutrition

Keywords: one pot pasta, black bean fajita pasta, vegetarian dinner, Mexican pasta recipe, easy weeknight meal, meal prep pasta

Find it online: https://kitchenwithkai.com/one-pot-black-bean-fajita-pasta-recipe/