One pot black bean fajita pasta is creamy and delicious vegetarian pasta recipe. With bell peppers, onions, black beans and fajita seasonings, it’s perfect for weeknight dinners or for meal prep.
One pot pasta is a flat out legend at our home. We love this Sun Dried Tomato White Bean Pasta and this One Pot Pasta with Chicken and Feta, however when we are desiring something non-conventional, we go for this fajita pasta!
On the off chance that you’ve never had it, one pot pasta will take your breath away. As the pasta stews in the sauce, it ingests such a great deal more flavor than if you cooked the sauce + pasta separately.And this fajita pasta takes the ‘simple’ factor up a score since you don’t have to sautee anything…simply dump the fixings into the pot and let it work its magic.This additionally implies you can gather ahead as a cooler burner dinner!
This is what you’ll have to make this one pot pasta:
- Pasta-this formula has been tried with a few unique shapes and functions admirably with an assortment of little shapes like rotini or fusili. Take the cook time as a rule and change depending on the situation when subbing diverse pasta shapes.
- Dark beans-utilize canned or make your own with this Perfect Black Beans formula
- Diced tomatoes-you can up the zest factor by utilizing Rotel in the event that you’d like
- Corn-new, frozen or canned will all turn out great
- Veggies-cut ringer peppers and red onion
- Flavors bean stew powder, cumin, paprika and salt
- Lime-which sounds unusual yet carries equilibrium to the flavors
- Cheddar I utilized Mozzarella however I bet Monterey Jack would be stunning in this formula
- Stock-vegetable, chicken, bone stock, or even water will work.
One pot black bean fajita pasta is creamy and delicious vegetarian pasta recipe. With bell peppers, onions, black beans and fajita seasonings, it’s perfect for weeknight dinners or for meal prep.
Ingredients
To assemble ahead
- 2 bell peppers (sliced)
- ¼ cup red onion (sliced)
- 15 oz can of diced tomatoes (or 19 oz; both work well)
- 15 oz can of 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
Add fresh when cooking
- 1 cup stock
- 2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
- ½ lime (juiced; 1 tablespoon)
- 1 cup mozzarella cheese (shredded).
Instructions
- In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
- Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
- (Optional) Serve with lime wedges and cilantro.
To assemble ahead:
- Combined all ‘assemble ahead’ ingredients in a large meal prep container or in a heavy duty freezer bag.
- Store in the fridge for up to 4 days or the freezer for up to 3 months.
- If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
- Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
- *This recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
