One Pot Southwest Pasta – Dinner in under 30 minutes in one pot! Pasta, black beans, corn, and bell peppers with Rotel and taco seasoning.
One Pot Pasta
One pot pasta recipes are so easy! Simply put uncooked pasta, veggies, seasoning, and broth into a large pot, cover it, and let it cook for about 12-15 minutes. That’s it! The pasta absorbs the cooking liquid and creates an almost creamy sauce.
This southwest style pasta gets a spicy kick from a can of Rotel (tomatoes and green chilies) and taco seasoning.
How To Make This Southwest Pasta Recipe
*Note: The full printable recipe card is at the bottom of this post.
- Add uncooked pasta to a large pot.
- Add corn, bell peppers, onion, Rotel, taco seasoning, salt, olive oil, and broth.
- Bring the liquid to a boil then reduce to simmer.
- Cover and cook for about 15 minutes.
- Add a can of drained and rinsed black beans.
- Add shredded Mexican cheese cheese blend to the pasta.
- Stir well.
- Let the pasta rest for a few minutes to absorb the remaining liquid and melt the cheese.
This recipe calls for whole wheat pasta, but regular pasta could also be used.
Try These Other Great 1 Pot Pasta Recipes
Watch The Step By Step Recipe Video For One Pot Southwest Pasta Below
One Pot Wonder Southwest Pasta Recipe
One Pot Wonder Southwest Pasta - Dinner in under 30 minutes in one pot! Pasta, black beans, corn, and bell peppers are spiced up with Rotel and taco seasoning. It's an easy vegetarian meal.
Watch The Recipe Video Here
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 320kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 (13.5 oz.) box of whole wheat rotini or any pasta you like
- 2 cups frozen corn kernels
- 1 medium green bell pepper, cut into thin strips
- 1/2 medium red onion, sliced
- 1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro
- 1/4 cup taco seasoning, I used Old El Paso, medium
- 1 tsp. salt*
- 2 tsp. extra virgin olive oil
- 4 cups fat-free chicken or vegetable broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1/4 cup Mexican cheese blend, plus more for topping (Optional)
Instructions
- Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
- Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be 1/4 to 1/2 inch of liquid in the bottom of the pot when it is done.
- Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
Notes
*if the taco seasoning you use contains a lot of salt, you may want to reduce this
Nutrition
Serving: 1/8th of the recipe | Calories: 320kcal | Carbohydrates: 60.1g | Protein: 11.7g | Fat: 4.2g | Saturated Fat: 0.9g | Fiber: 7.4g
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Bree says
August 27, 2015 at 5:16 AMOMG, I never leave comments on recipe websites but I have to for this
I just finished cooking this and holy shit balls its so amazing! i didn’t put cheese in because i’m vegan but it is that good it really isn’t missed. i can’t wait to share this with my friends and family. its a perfect flavour and consistency
Does it keep well? i want to freeze some of it for lunches
Michelle says
October 13, 2015 at 11:30 AMI will be adding a little cream cheese in at the end to give it a little more creaminess!!! Can’t wait to try it!!!!
Kathryn Grace says
November 1, 2015 at 11:39 AMThat looks easy and delicious!
Jessica says
March 25, 2016 at 1:51 AMI made this yesterday with quesodillas as a side. Big hit with me and the husband not so much the kids haha
I did change a few things – i cooked the onion and peppers in the pot before adding everything else, also i used salsa instead of the tomatoes. Worked great! We always have salsa in the house – i didn’t want to go to the store haha
Definitely just as good if not better the second day!
Kayla says
July 24, 2016 at 11:52 AMThis was awesome and super easy! I added chorizo and cilantro. Will definitely make this again soon. Thanks!!
sandra says
July 30, 2016 at 4:36 PMHave you tried making this in a slow cooker?
milli09 says
July 31, 2016 at 9:12 PMThought I’d leave a few comments – the broth you use really matters in this recipe. I made it with the Trader Joes broth, which is really intense, so I would use half of a very strong broth and half water.
I also used diced canned tomatoes and fire roasted green chillies, and cajun seasoning instead of taco seasoning.
I’d say these adjustments worked very well… I would caution not to add extra salt because when I did, the dish became a bit unbearable.
Good job to the author, and I would recommend that whoever tries this recipe tries it in various forms before they find a mix that works best for them! Recipes like these are great for finishing up whatever you have on hand
Rachel says
October 14, 2018 at 7:13 PMThis was ASTONISHINGLY easy. I thought it would turn into a Pinterest fail when I saw how little liquid there seemed to be, but it was PERFECT. I used gluten-free pasta (a chickpea-based one) and it was done within about 8 minutes, and the pasta held up really well. Definitely adding to the rotation for a quick weeknight/busy night recipe!
Kayleigh says
October 29, 2018 at 2:17 PMVery yummy recipe! I added extra taco seasoning, eyeballed the amount of broth put in, and added ground beef and me and my husband are loving it!
Beth says
November 14, 2018 at 4:47 PMI used chicken sausage and no beans. We loved it!! Thank you will definitely make again.
Jill Rowan says
January 8, 2019 at 6:24 PMThis is sooo amazing! I used water instead of Broth. And added red peppers and jalapeños 👌