Taco Pasta


But let me preface this by acknowledging that my noodles look a little…weird? I have a perfectly good explanation as to why my delicious pasta dish looks like this and it’s because…black bean noodles.

Yes. Noodles made from black bean flour. Black noodles=not amazing looking pasta. But it tastes amazing and the protein content of this pasta is totally worth it’s appearance. 🙂

Optional toppings for this include sour cream, guacamole, extra cheese, diced avocado or tomato, sliced green onion or jalapeno, spicy taco sauce.

Taco Pasta

Serves 6


  • 1 tablespoon of water
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 can of black beans, drained and rinsed
  • 1/2 cup of frozen corn kernels
  • 1 can of diced tomatoes
  • 1 small can of diced green chiles
  • 1 tablespoon of chili powder
  • 3/4 teaspoon of cumin
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 12 oz of short pasta, like rotini, penne, or fusili (I used black bean pasta this time, but would normally use whole wheat)
  • 3 cups of vegetable broth
  • 1 cup of shredded cheese

Put the water in a large pot. Toss in onion and garlic and saute five minutes, until onion is translucent.

Add black beans, corn, tomatoes, green chiles, chili powder, cumin, oregano, salt, pasta, and the broth. Stir to combine and gently push the pasta under the liquid with your cooking utensil. Place a lid on the pot and bring it up to a boil. Once it reaches a boil, lower the heat to medium-low and let it cook for 10 minutes or so, until the pasta is tender and most of the liquid is absorbed. Stir it occasionally while it’s cooking, particularly towards the end, to keep it from sticking to the pot.

Remove from heat and stir in the cheese.

Top with desired toppings and enjoy!



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