If you’ve been on the lookout for a comforting, vibrant, and downright easy dinner that brings all your taco cravings and pasta love together, you are going to adore this One-Pot Black Bean Taco Spaghetti Recipe. Imagine tender spaghetti enveloped in a spicy, smoky black bean and Rotel tomato sauce, seasoned with that classic taco flair, all cooked in a single pot to minimize mess and maximize flavor. It’s hearty, cheesy, and perfect for those busy weeknights or impromptu gatherings when you need something quick, satisfying, and a little adventurous.
Ingredients You’ll Need
This recipe is all about simplicity with ingredients that pack a punch. Each one adds its own magic—whether it’s the depth from sautéed onions and garlic, the boldness of taco seasoning, or the melty goodness of cheddar cheese. You’ll love how straightforward it all comes together to create layers of flavor and perfect textures.
- 1 medium yellow onion, diced: Adds sweetness and a savory base flavor to the dish.
- 1 teaspoon minced garlic: Gives a warm, aromatic kick that wakes up the taste buds.
- 1 tablespoon oil (olive or neutral): Helps soften the onion and garlic while also preventing sticking.
- 1 (15oz) can black beans, drained & rinsed: Provides protein and a creamy texture that blends beautifully.
- 2 (10oz) cans Rotel: Combines tomatoes and green chilies for that zesty, colorful tang.
- 2 tablespoons taco seasoning: The star seasoning that delivers the smoky, spicy taco flavor.
- 3 ½ cups water: The perfect amount for cooking spaghetti right in the pot and melding flavors.
- 1 pound (16 oz) spaghetti: The hearty pasta base, broken in half to cook easily in one pot.
- 2 cups shredded cheddar cheese: Melts into everything for creamy, gooey richness.
- ½ cup sour cream: Adds a cool, tangy creaminess to balance the spice.
- 2-3 green onions, sliced: Fresh garnish that adds a mild onion crunch and color pop.
How to Make One-Pot Black Bean Taco Spaghetti Recipe
Step 1: Sauté the Aromatics
Start by heating your large pot with the oil over medium-high heat. Toss in the diced onion and minced garlic and sauté them until they become slightly tender and fragrant, about 3 to 4 minutes. This step builds the crucial flavor foundation that will carry throughout the dish.
Step 2: Combine the Key Ingredients
Next, stir in the black beans, Rotel (with all its vibrant juice), and taco seasoning. Mix everything to combine those bold flavors. Then, add the dry spaghetti—breaking it in half works best here—and pour in the 3 ½ cups of water. Cover the pot and let it cook for 10 minutes, allowing the pasta to soak in all those spicy, smoky flavors.
Step 3: Uncover and Cook Until Perfect
After 10 minutes, remove the cover and stir the mixture carefully to prevent anything from sticking to the bottom. Keep cooking uncovered for another 5 to 8 minutes, stirring occasionally, until the spaghetti is tender to your liking and most of the liquid has cooked down, leaving behind a luscious and slightly saucy texture.
Step 4: Finish with the Cheesy Creaminess
Turn off the heat and stir in the shredded cheddar cheese and creamy sour cream. This is where the dish truly comes alive—everything transforms into a thick, rich, cheesy delight. Scoop it into serving bowls, sprinkle with sliced green onions, and get ready to dig in.
How to Serve One-Pot Black Bean Taco Spaghetti Recipe
Garnishes
Green onions are a simple yet perfect choice to bring freshness and a little crunch. If you want to get creative, try adding diced avocado, a squeeze of fresh lime juice, or even a dollop of salsa on top to elevate the dish’s brightness and texture contrast.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or some oven-roasted corn on the cob for a sweet, smoky side. For those who love a bit of extra indulgence, crispy tortilla chips are great for scooping up every cheesy bite.
Creative Ways to Present
For a fun twist, serve this One-Pot Black Bean Taco Spaghetti Recipe in colorful bowls topped with a sprinkle of chopped fresh cilantro and a few jalapeño slices if you crave more heat. You might also try layering the spaghetti in a casserole dish, topping with extra cheese, and broiling until bubbly for a crowd-pleasing bake.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and store them in the refrigerator. The flavors actually deepen after a day, making it a delicious meal the next day or two. Just keep in mind the spaghetti may absorb more liquid, so you might need to loosen it up with a splash of water when reheating.
Freezing
This dish freezes well, making it a perfect meal prep option. Portion the spaghetti into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When thawed, it might separate a bit, but a quick stir and gentle reheating will bring it back to life.
Reheating
Reheat your leftovers gently in a skillet or microwave. Add a little water or broth to prevent drying out and stir occasionally to restore that creamy, cheesy consistency. Avoid high heat to keep the pasta from becoming mushy.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While spaghetti works wonderfully, you can swap in linguine, fettuccine, or even short pasta like penne or rotini. Just keep an eye on cooking times, as they might vary slightly.
Is there a way to make this dish vegetarian or vegan?
Yes! This recipe is already vegetarian by nature. To make it vegan, substitute the cheddar cheese and sour cream with plant-based alternatives, like vegan shredded cheese and coconut or cashew-based sour cream substitutes.
How spicy is this One-Pot Black Bean Taco Spaghetti Recipe?
The spice level mainly depends on the brand of taco seasoning and Rotel you use. If you prefer mild heat, go for mild taco seasoning and mild Rotel. You can always add more chili flakes or hot sauce afterward if you want to crank up the heat.
Can I add other vegetables to this recipe?
Definitely! Feel free to toss in diced bell peppers, corn kernels, or zucchini for extra color, texture, and nutrition. Just add them along with the onions in the sauté step to soften before adding other ingredients.
What can I serve this dish with for a more complete meal?
Pairing the spaghetti with a refreshing salad, some guacamole, or a side of roasted veggies rounds out the meal beautifully. Cornbread or warm tortillas are also excellent companions to this taco-inspired pasta.
Final Thoughts
You really can’t go wrong with the One-Pot Black Bean Taco Spaghetti Recipe—it’s easy, flavorful, and comforting all at once. If you love meals that deliver big on taste without demanding hours in the kitchen, this recipe will quickly become one of your favorites. So grab your pot, get cooking, and enjoy every cheesy, spicy bite with friends or family!
Print
One-Pot Black Bean Taco Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One-Pot Black Bean Taco Spaghetti is a flavorful, easy-to-make dinner that combines the zest of taco seasoning with hearty black beans and cheesy spaghetti. Perfect for busy weeknights, it cooks all in one pot for minimal cleanup and maximum taste.
Ingredients
Main Ingredients
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon oil (olive or any neutral cooking oil)
- 1 (15 oz) can black beans, drained and rinsed
- 2 (10 oz) cans rotel (diced tomatoes and green chilies)
- 2 tablespoons taco seasoning*
- 3 ½ cups water
- 1 pound (16 oz) spaghetti (one box, dry, broken in half)
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2–3 green onions, sliced for garnish
Instructions
- Sauté aromatics: Heat a large pot with oil over medium-high heat. Add diced onion and minced garlic, sautéing for 3 to 4 minutes until they become slightly tender and fragrant.
- Add beans and seasoning: Stir in the drained black beans, both cans of rotel with their liquid, and the taco seasoning. Mix well to combine all ingredients evenly.
- Cook pasta: Add the dry spaghetti broken in half along with 3 ½ cups of water to the pot. Cover and let it cook for 10 minutes over medium heat, allowing the pasta to soften while absorbing flavors.
- Simmer uncovered: Remove the cover, stir thoroughly making sure nothing sticks to the bottom. Continue cooking uncovered for another 5 to 8 minutes, stirring occasionally, until the spaghetti is al dente and most of the liquid has reduced but the dish remains saucy.
- Finish and serve: Turn off the heat and stir in the shredded cheddar cheese and sour cream until melted and creamy. Transfer to serving dishes, garnish with sliced green onions, and serve immediately for best taste.
Notes
- Breaking the spaghetti in half helps it cook evenly in one pot.
- Taco seasoning can be store-bought or homemade depending on preference.
- For a spicier version, add extra diced jalapeños or hot sauce.
- This dish is best enjoyed fresh but can be refrigerated for up to 3 days.
- Reheat gently on stovetop or microwave adding a splash of water to loosen the sauce.
