One pot black bean fajita pasta is creamy and delicious vegetarian pasta recipe. With bell peppers, onions, black beans and fajita seasonings, it's perfect for weeknight dinners or for meal prep.
One pot pasta is an absolute hero at our house. We love this Sun Dried Tomato White Bean Pasta and this One Pot Pasta with Chicken & Feta, but when we are craving something non-traditional, we go for this fajita pasta!
If you've never had it before, one pot pasta is going to knock your socks off. As the pasta simmers in the sauce, it absorbs SO much more flavor than if you cooked the sauce + pasta separately.
And this fajita pasta takes the 'easy' factor up a notch because you don't need to sautee anything...simply dump the ingredients into the pot and let it work its magic.
This also means you can assemble ahead as a freezer stovetop meal!
Reasons you’ll ♡ this one pot black bean fajita pasta
Recipe video
Want to see just how cheesy this fajita pasta is? Watch the 1-minute video below! You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Let's talk ingredients
Here's what you'll need to make this one pot pasta:
- Pasta- this recipe has been tested with several different shapes and works well with a variety of small shapes like rotini or fusili. Take the cook time as a guideline and adjust as needed when subbing different pasta shapes.
- Black beans- use canned or make your own with this Perfect Black Beans recipe
- Diced tomatoes- you can up the spice factor by using Rotel if you'd like
- Corn- fresh, frozen or canned will all work fine
- Veggies- sliced bell peppers and red onion
- Spices- chili powder, cumin, paprika and salt
- Lime- which sounds weird but brings balance to the flavors
- Cheese- I used Mozzarella but I bet Monterey Jack would be amazing in this recipe
- Stock- vegetable, chicken, bone broth, or even just water will work
Does gluten-free pasta work in this recipe?
Unfortunately I have not tested. If you give it a try, would you let us know in the comments below how it went for you?
Can I cook this in the Instant Pot?
I bet you could, but you might need to play with the water ratios. A good general rule is to *just* cover the pasta with water and use half the cook time that the box calls for. I hope to have some Instant Pot pasta recipes on the blog in the future!
Can I swap the pasta for rice?
Check out my Instant Pot Black Bean Fiesta Rice Bowls. You can cook this on the stove top with double the water (20 minutes simmer + 10 minute rest)
This one pot pasta can work wonderfully as part of your meal prep routine. Here are some tips for perfect pasta:Meal prep tips
More pasta recipes!
- One Pot Healthy Cajun Chicken Orzo
- One Pot White Bean Pasta with Leeks and Asparagus
- 19 Healthy One Pot Pasta Recipes
- Kale Chicken Pasta Salad
- One Pan Tuscan Chicken Pasta Bake
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
One Pot Black Bean Fajita Pasta
Ingredients
To assemble ahead
- 2 bell peppers (sliced)
- ¼ cup red onion (sliced)
- 15 oz can of diced tomatoes (or 19 oz; both work well)
- 15 oz can of black beans (drained and rinsed; or 19 oz)
- 7 oz can corn kernels (1 cup)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
Add fresh when cooking
- 1 cup stock
- 2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
- ½ lime (juiced; 1 tablespoon)
- 1 cup mozzarella cheese (shredded)
Instructions
- In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
- Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
- (Optional) Serve with lime wedges and cilantro.
To assemble ahead:
- Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
- Store in the fridge for up to 4 days or the freezer for up to 3 months.
- If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Tips:
Video
Nutrition Information
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Ana says
This looks great! If we do sub the cubed chicken breasts, will they cook in the boiling broth or do they need to be cooked/cubed before and then added to the pot? Thanks!
Denise says
Hi Ana! I feel pretty confident that if you cut the chicken into 1-inch cubes they would cook through while the pasta cooks. Let me know if you give it a try!
Alex says
For make ahead, do you thaw all of the frozen ingredients prior to adding? And do you add them (thawed or frozen) directly to the pot that you are already boiling water in? I am unclear of the cooking instructions for the make-ahead portion
Denise says
Hi Alex! I thaw everything before cooking, and there is no boiling water, but I add them with the pasta shapes and stock, then everything cooks together in the pot. Sorry if my instructions were confusing!
1LovelySista says
I just came across this recipe and it was absolutely delicious! I have a vegan & vegetarian kitchen, so I used garden vegetable stock, mozzarella on my bowl, but vegan Parmesan on my husband’s bowl. I also used medium sized pasta shells. Can’t believe how flavorful, and super easy this was. I didn’t freeze ahead, and just immediately cooked everything, but I’m sure prepping for the freezer will make weeknights in the kitchen easier! Thanks for sharing this fantastic recipe!
Denise says
I'm so happy you enjoyed and thanks for sharing that vegan parmesan works! Great to know. Thanks 🙂
Brianna says
Made this for dinner last night. I loved how easy it was with great flavors! My husband had seconds! After dinner, I made a freezer meal with your "make ahead" instructions. Can't wait to use it for a simple, healthy dinner in the future! Thanks!
Denise says
I am so happy you enjoyed, Brianna! Thanks so much for taking the time to leave a review 🙂
Cindy says
Just made this today after throwing together the bean/tomato mixture earlier. We only had a can of Ro-tel original, so I halved the chili powder to avoid over-spicing. The meal was tasty. May decide to use the same mix next time, but sees like there will be a next time for this meal.
Denise says
Glad to hear you enjoyed it! A friend brought me some Ro-tel from her trip to the US (we don't have it here in Canada) and I"m going to have to try it out in this recipe 🙂
Catie says
Made this the other night and it was delicious! We all loved it, Denise! I will definitely be making it again. It makes a lot, which was perfect for lunches the next day. I love leftovers for lunch!
The only two changes I made were I used pepper jack cheese and added 2 cups of veggie broth instead of just 1. When I added the tomatoes and broth there wasn't enough liquid to cover the other ingredients. With the additional broth it cooked perfectly, and in the time you said.
Denise says
Glad to hear you liked it, Catie 🙂 Thanks so much for reporting back!
Judy McSorley says
I loved the flavors but the cooking instructions and liquid measure feet elevation.i approximately doubled the stock and cooking tome.
Judy McSorley says
5000 feet elevation.
Karen says
Diced tomatoes at my store only come in 14.5 and 28 oz cans, and the recipe calls for a 19 oz can. Is that a typo? Or do you buy them in 19 oz cans somewhere? Can I just use a 14.5 oz can?
Denise says
Hi Karen, 14.5 oz should be fine! I'd keep an eye on it while it's cooking and add some extra water or stock if it's looking a little dry. I buy Aylmer diced tomatoes, which is close to 19 oz, but it might not be available in that size outside of Canada. I hope you enjoy it!
Eva @ Restaurantji says
Oooh this looks fabulous. My husband is obsessed with chili and I adore pasta, so I'm going to go ahead and call this a happy medium (although ok it really looks like it's its own thing.) YES to make ahead recipes. Life= so much easier.
Denise says
Thanks Eva! Make ahead meals are such a life saver 🙂
Stacey @ Bake.Eat.Repeat. says
I love Mexican flavours in pasta, one of my favourite meals to make when I have no idea what to cook for supper! This version looks fantastic - I can't wait to try it!
Cyndi - My Kitchen Craze says
Recipe flops are the worst. I'm sorry. I hate that. Even worse when you have to throw the meal away because it's yucky, which has happen to me more times than I care to count. This recipe looks fantastic! I love everything about it. Totally going to make this on a busy night!
Kate says
Has anyone tried making one pot pasta meals with gluten free pasta? Does it change the amount of liquid you add?
Denise says
Hi Kate, I wish I could answer your question...unfortunately I'm not familiar with GF pasta. I will ask some of my GF blogger friends if they use the same liquid ratio and get back to you 🙂
Kirsteen says
Hey Denise. Made this last night because I saw your mum post a like about it. I used gluten free fusilli and it worked well. No more liquid was required. Yummy. Will definitely make again. Thanks. Stay healthy!
Denise says
Hi Kirsteen! I hope you are well! I'm so happy to hear you enjoyed, thanks for sharing that it worked with GF pasta. Stay safe!
Kelly says
Oh no, recipe flops are the worst! Hopefully it gets better this week. I'm really loving this one pot pasta though!! It looks SO amazing and yay that you can make it ahead of time too!
Kristine | Kristine's Kitchen says
I made this for dinner tonight and it was so good and SO EASY! I love that there's a make-ahead option for super busy nights, too! I'll definitely be making this again!
Denise says
I'm so glad you liked it Kristine! Thanks so much for reporting back 🙂
Sarah @Whole and Heavenly Oven says
Oh maaaaaan, this is pure weeknight comfort food, Denise! I'm dying over how amazing all these Mexican flavors sound together!
Izzy @ She Likes Food says
It's not fun if we don't have flops, right?! Lol! I hate it when that happens, but sometimes it makes me come up with something even better and this fajita pasta looks awesome! You know how I love me some fajita flavors!
Denise says
It definitely makes you appreciate the ones that go right 😉
Denise says
Have you made this in a crock pot? If so how would you do it. Looking forward to making this, sounds delicious. Thanks
Denise says
Hey Denise! I have not made this in the crockpot. I haven't had much luck with pasta in the crockpot at this point. If you try it, I'd love to know how it turns out 🙂
Liz @ Floating Kitchen says
Yeah, 4 flops in one week is a lot. I actually had a big flop last week too - a tray of peanut butter and chocolate brownies that was so disgusting I had to THROW IT AWAY. Like, how could I have messed up so badly? I don't know. I was making them at 6am and thinking that I could have easily forgotten an ingredient in my sleepiness. I don't know. But it happens to us all! This dish certainly doesn't look like a flop and I love that it's make-ahead!
Denise says
Oh no! Throwing away food is the worst! My flops were still edible, just not really exciting 😉 Thanks Liz!
marcie says
I hate those kind of weeks when nothing seems to go right -- recipe fails are the worst! I'm sure those lentils will work out for you soon. I love anything fajita, and this pasta is full with ingredients I love!
Denise says
I'm on a break from my lentils for awhile 😉 Thanks Marcie!
Gayle @ Pumpkin 'N Spice says
Aren't recipe fails the worst? You think we would get better as time goes on, right? But I feel like sometimes I fail even more when I'm testing certain dishes out. This fajita pasta is calling my name! I love the flavors and pretty colors. Just what I need for a weeknight meal!
Denise says
Gah. The worst! Thanks Gayle!