One-Pot Creamy Taco Pasta with Black Beans
This creamy vegan taco pasta with black beans is an easy and healthy weeknight dinner. Pasta is cooked in enchilada sauce, onion, garlic and peppers and then tossed with yogurt for a delightfully creamy sauce.
Servings: 5 -6 servings
Calories: 296kcal
Ingredients
- ½ onion diced
- 4 cloves garlic minced
- 1 bell pepper chopped
- 1 cup enchilada sauce* or one 10 ounce can
- 2 cups vegetable broth*
- 8 ounces uncooked pasta such as penne, ziti, etc; gluten free if necessary
- 2 cups black beans or one 15-ounce can
- ½ cup unsweetened non-dairy yogurt or sour cream
- 1 avocado diced
- ¼ cup cilantro chopped, optional
- 1 tomato diced, optional
Instructions
- In a large sauce pan or pot, heat a couple tablespoons of water over medium-high heat. Add the onion, garlic and bell pepper and cook until starting to soften, about 2-3 minutes.
- Add the uncooked pasta, enchilada sauce and vegetable broth and bring to a boil. Reduce the mixture to a simmer, stirring frequently to make sure the pasta doesn’t stick to the bottom. Cook 8-10 minutes, or until most of the liquid is absorbed and the pasta is tender. Add the black beans during the last couple minutes to heat through.
- Add the yogurt to the pasta and stir to thoroughly combine. Top with diced avocado, tomatoes and cilantro if desired. Enjoy!
Notes
*Reduce Sodium Content: Replace low-sodium broth or water for the vegetable broth. Use this homemade enchilada sauce recipe instead of canned.
Nutrition Facts calculated based on 6 servings per recipe.
Nutrition
Calories: 296kcal | Carbohydrates: 53g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 441mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1144IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg