This vegan black bean pasta with bell peppers is a simple, flavorful dish packed with protein and vibrant spices. It’s an easy, satisfying meal that comes together super quickly, which makes it perfect for busy weeknights when you want something hearty and delicious.
Why This Recipe Works
This vegan black bean pasta has become one of our favorite weeknight meals during the last few months. If you’re looking for a nutritious plant-based meal that comes together super quickly, this recipe is a must-try.
What I love most about this recipe is that it is super flavorful and packed with protein, fiber, and vibrant colors. It’s kind of a Mexican-inspired pasta with black beans, bell peppers, and Mexican spices like cumin and smoked paprika powder.
The spices and fresh lime juice give this dish a zesty and smoky taste that makes it super comforting. I like to serve it with a squeeze of lime juice, fresh cilantro, and a sprinkle of red pepper flakes for even more flavor. It’s also great with chopped avocado.
With just a few simple ingredients and minimal prep, you can have a nutritious meal on the table in no time.
Plus, you can easily make this meal gluten-free. For a gluten-free version, I recommend using brown rice pasta or your favorite gluten-free version.
Craving a bit of heat? A sprinkle of red pepper flakes or fresh jalapeños will do the trick. If you want to add even more protein, toss in some tofu, tempeh, kidney beans, or your favorite plant-based meat alternative.
Whether you’re looking for a simple weeknight dinner or a meal to impress guests, this Mexican-inspired pasta is a great choice. It’s packed with plant-based protein, fiber, and vibrant flavors that will definitely keep you coming back for seconds.
Ingredients & Substitutions
- Pasta – I think this pasta dish works best with fusilli, rotini, or gemelli, but all pasta shapes work.
- Black Beans – I used canned black beans. You could also use dried black beans and cook them in your Instant Pot before starting with this recipe.
- Bell Pepper – a red, yellow, and green one.
- Lime – fresh lime juice.
- Red Onion
- Garlic
- Spices – cumin, paprika, smoked paprika, red pepper flakes.
- Tomatoes – canned diced tomatoes.
- Cilantro – fresh cilantro to sprinkle before serving.
How To Make This Recipe
1. Step: Chop the red onion and the garlic.
2. Step: Finely dice the bell pepper.
3. Step: Heat some olive oil in a large pan and sauté the red onion for 2-3 minutes. Then add the garlic and cook for another minute.
4. Step: Next, add the tomato paste and the spices. Stir well and cook for 3 minutes until fragrant. Stir often.
5. Step: Add the diced bell peppers.
6. Step: Stir well and cook for 5 minutes on high heat.
7. Step: Drain and rinse the black beans and add them to the pan together with the diced tomatoes.
8. Step: Then add the cooked pasta and stir well. Heat for 1-2 minutes or until heated through.
Tips & Tricks
- For a gluten-free version, use gluten-free pasta made of rice or quinoa instead of regular pasta.
- For a more decadent version, serve the pasta with freshly chopped cilantro, green onions, and avocado. You could also add a bit of vegan sour cream.
- You could also use this recipe to make a Mexican-inspired pasta salad. Serve this dish cold and add some crushed tacos and roughly chopped Boston lettuce for some crunch.
Storing
Stored in an airtight container, the pasta will last 4-5 days in the fridge.
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I Love To Hear From You
I hope you like this black bean pasta as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Black Bean Pasta
Equipment
- 1 chopping board
- 1 kitchen knife
- 1 large pan
- 1 pot
Ingredients
- 9 oz rotini pasta
- 1 red onion, finely diced
- 2 cloves of garlic, finely diced
- 3 bell peppers, finely diced
- 1 teaspoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 2 teaspoons lime juice
- fresh cilantro
Instructions
- Chop the red onion and the garlic.
- Finely dice the bell pepper.
- Heat some olive oil in a large pan and sauté the red onion for 2-3 minutes. Then add the garlic and cook for another minute.
- Next, add the tomato paste and the spices. Stir well and cook for 3 minutes until fragrant. Stir often.
- Add the diced bell peppers.
- Stir well and cook for 5 minutes on high heat.
- Drain and rinse the black beans and add them to the pan together with the diced tomatoes.
- Then add the cooked pasta and stir well. Heat for 1-2 minutes or until heated through.
Notes
- For a gluten-free version, use gluten-free pasta made of rice or quinoa instead of regular pasta.
- For a more decadent version, serve the pasta with freshly chopped cilantro, green onions, and avocado. You could also add a bit of vegan sour cream.
- You could also use this recipe to make a Mexican-inspired pasta salad. Serve this dish cold and add some crushed tacos and roughly chopped Boston lettuce for some crunch.
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