Ingredients
Scale
- 12 oz penne or ziti pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
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 onion and bell peppers, sautéing until tender. Add minced garlic and cook for another minute.
- Stir in the diced tomatoes with green chilies, black beans, corn, and taco seasoning. Season with salt and pepper. Let the mixture simmer for 5 minutes to develop flavor.
- Add the cooked pasta to the skillet and toss everything together. Transfer the mixture into a greased baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the pasta mixture.
- Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and cheese is golden brown.
Notes
- Tip: For extra flavor, garnish with fresh cilantro or parsley before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican-American, Vegetarian
- Diet: Vegetarian, Nut-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 20 g
- Cholesterol: 45 mg