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vegetarian-taco-pasta-served-with-guacamole-topping
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5 from 1 vote

Vegetarian Taco Pasta

This vegetable and black bean spicy taco pasta uses store bought salsa sauce and is a quick fix meal. Make this on the stovetop or in the Instant Pot.
Prep Time10 minutes
Cook Time13 minutes
Course: Main Course, Mains
Cuisine: American, Mexican
Servings: 6
Calories: 758kcal

Equipment

  • 1 6 quart Instant Pot or a 5 qt Dutch oven or a similar heavy bottomed pan

Ingredients

  • 1.5 tbsp olive oil
  • 1 tbsp garlic chopped
  • 3/4 cup finely chopped onions
  • 2 tsp taco seasoning
  • 1 tsp sweet paprika
  • 3/4 tsp cumin powder
  • 1/2 cup chopped red bell peppers
  • 1/2 cup corn frozen or fresh both work
  • 1 cup sliced white button mushrooms
  • 1 can black beans drained and rinsed (14 oz can used here)
  • 2 cups vegetable stock Low sodium stock used here
  • 8 oz Spirali or other short pasta like elbow, bowtie or shell
  • 1 cup medium salsa

For stirring in in the end

  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded sharp cheddar

For Garnishing

  • 1/4 cup chopped cilantro

Toppings

  • 1/2 cup guacamole
  • 4 oz tortilla chips

Instructions

Prep work

  • Drain the canned black beans in a colander and rinse under running water once. Set aside.
  • Wash and chop the veggies and gather the remaining ingredients.

Instant Pot Taco Pasta

  • Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes.
  • Add finely chopped garlic and wait for it to begin to brown. Now, tip in the finely chopped onions and stir to combine.
  • Saute the onions till they are soft and translucent. Add the bell peppers next and saute for 20 to 30 seconds.
  • Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.
  • Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.
  • Pour in the broth and add in the pasta. Stir once or twice.
  • Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.
  • Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)
  • I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.
  • Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.
  • Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.
  • Serve with toppings of your choice.

Stovetop Taco Pasta

  • Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.
  • Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.
  • Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.
  • Pour in the broth next and allow it to come to a boil.
  • Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta takes anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.
  • Serve hot with toppings of your choice.

Notes

  1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
  2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
  3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
  4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
  5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
  6. Using vegetable broth adds depth and makes the dish aromatic.
  7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
  8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
  9. Refer the blog post for more information of pasta cooking time.
 
 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 758kcal | Carbohydrates: 97g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 750mg | Potassium: 1533mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 5mg
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