This Taco Pasta is naturally vegan, gluten free. With salsa and black beans, plus many optional additions, it is a protein rich lunch or dinner, packed with mouthwatering flavors and a winning combination for everyone.
One pot meals are magic to me. I’m always in. It’s seriously the best thing for a quick dinner, lunches, or easy weeknight meals.
Optional additions:
One pot meals are magic to me. I’m always in. It’s seriously the best thing for a quick dinner, lunches, or easy weeknight meals.
You’ll Need:
- 5 cups cooked pasta (I used gluten free)
- 3 cups salsa
- 6 cloves garlic, minced
- 2 tbs taco seasoning (try my version from the Vegetarian Fajita Pasta)
- 1 15 oz can black beans, drained
- 1 cup corn
- salt, pepper to taste
Optional additions:
- 1/2 cup chopped onions
- 1 cup chopped bell pepper
- 4 tsp chili powder
Instructions:
- Heat a bit of oil (or vegetable broth for oil-free cooking) in a pot and fry the garlic and optional onions and bell pepper for around 4 minutes.
- Add beans, corn, taco seasoning, optional chili powder, cooked pasta, and salsa. Season with salt and pepper and cook for 7 minutes more.
- Divide onto plates or bowls and enjoy.
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