Black Bean Pasta

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.

Course Main Course

Cuisine American, Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 12

Servings servings

Calories 392kcal

Author Sina

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.

Nutrition