Ingredients
Scale
- 12 oz (340 g) pasta such as penne, rotini, or fusilli
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 packet taco seasoning (or homemade blend)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup sour cream or Greek yogurt (optional for serving)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil. Add diced bell pepper and chopped onion. Sauté until tender and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add the drained black beans, corn, cherry tomatoes, and taco seasoning to the skillet. Mix well and cook for another 2-3 minutes to let the flavors meld. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta with the vegetable mixture. Transfer to a greased baking dish and sprinkle with shredded cheese.
- Bake uncovered for 20-25 minutes, until cheese is melted and bubbly. Broil for an additional 2 minutes for a crispy topping, if desired.
- Let cool slightly, then garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Serve hot and enjoy.
Notes
- Use fresh ingredients for maximum flavor.
- Feel free to add extra protein sources like cooked tempeh or tofu.
- Adjust spice levels by modifying taco seasoning quantities.
- This dish can be prepared ahead and stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American, Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg