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Vegetarian Taco Pasta from One Lovely Life

Vegetarian Taco Pasta (Vegan + Gluten Free)

  • Author: One Lovely Life
  • Total Time: About 40 minutes
  • Yield: 6 generous servings 1x
  • Diet: Vegetarian


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)


  1. Preheat the oven to 375 degrees F.
  2. 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)
  3. 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.
  4. 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.
  5. Transfer the pasta to an 8×8 or 9×9″ square baking dish (or another 2-quart baking dish)
  6. Sprinkle with cheese, if using, and bake at 375 degrees for 10-15 minutes, or until cheese is melted and bubbly.
  7. 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