Vegetarian Taco Pasta – This yummy Southwest pasta recipe is loaded with black beans, corn, veggies, and a simple enchilada sauce that’ll put a fun spin on your next taco night! (Gluten-Free, Vegan-Friendly)
- 12 oz small pasta (elbows, shells, rotini, etc.), gluten-free if needed*
- 1 (15oz) can black beans, drained and rinsed
- 1 bell pepper, finely diced (about 1 cup)
- 1 cup frozen or fresh corn
- 2 green onions (scallions), sliced
- 1/4 cup cilantro, plus more for garnish
- 1 (15oz) can tomato sauce
- 1 1/2 cups vegetable broth (or another can of tomato sauce for a thicker version)
- 1 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. smoked paprika
- 1/4 tsp. chipotle chili powder
- 1 cup cheese or dairy free cheese, such as Daiya Cutting Board Cheese Shreds (optional)
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to boil and cook pasta 1-2 minutes less than the package directions suggest (it should have a tiny bit of bite, since it will continue to soften as it bakes)
- While the pasta is cooking, mix up your enchilada-style sauce. In a small bowl or saucepan, combine tomato sauce, broth (or additional tomato sauce), chili powder, cumin, smoked paprika, and chipotle chili powder. Stir until smooth.
- When the pasta is finished cooking, drain pasta and transfer to a large bowl. Add black beans, bell pepper, corn, green onions, and cilantro. Pour enchilada sauce over all and stir to combine.
- Transfer the pasta to an 8×8 or 9×9″ square baking dish (or another 2-quart baking dish)
- Sprinkle with cheese, if using, and bake at 375 degrees for 10-15 minutes, or until cheese is melted and bubbly.
- Garnish with additional cilantro and any other desired goodies (more green onion, diced avocado, etc.) and serve warm!
*Our favorite gluten free pastas for this dish are Tinkyada or Jovial brand brown rice pastas.
**FOR THICKER SAUCE: You can add 1 tsp. cornstarch mixed with 1 Tbsp. water to the tomato sauce/broth mixture, then heat it over medium heat, whisking regularly until it’s thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Vegan taco pasta, gluten free taco pasta, vegetarian taco pasta, taco pasta recipe, enchilada pasta