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If you love bold flavors mingling effortlessly in a single pot, then you are going to adore this One-Pot Black Bean Taco Spaghetti Recipe. This dish is a delightful fusion where classic taco spices meet the comforting texture of spaghetti, all in one easy-to-make pot. Combining creamy black beans, zesty Rotel tomatoes, and melty cheddar cheese, it’s a perfect weeknight crowd-pleaser that saves you time while delivering buckets of flavor and texture in every bite.
Ingredients You’ll Need
Getting the ingredients right is the heart of this One-Pot Black Bean Taco Spaghetti Recipe. Each component is simple yet thoughtfully chosen to build a rich, satisfying dish that’s both colorful and bursting with tasty nuances.
- 1 medium yellow onion, diced: Adds a sweet and slightly pungent base flavor that softens with sautéing.
- 1 teaspoon minced garlic: Infuses aromatic depth that blends beautifully with taco spices.
- 1 tablespoon oil (olive or neutral): Essential for sautéing and ensuring flavors meld smoothly.
- 1 (15oz) can black beans, drained & rinsed: Provides a creamy texture and hearty protein punch.
- 2 (10oz) cans Rotel: Brings a vibrant, zesty tomato and green chili kick that energizes the dish.
- 2 tablespoons taco seasoning: Bursts with classic Mexican spice flavors that tie all ingredients together.
- 3 ½ cups water: Needed to cook the spaghetti and bring everything to a wonderful saucy consistency.
- 1 pound (16 oz) spaghetti: The perfect vessel for soaking up that flavorful taco-spiced sauce.
- 2 cups shredded cheddar cheese: Adds creamy richness and a gooey finish that makes the dish utterly irresistible.
- ½ cup sour cream: Brings a velvety tang that lightens and balances the dish’s bold taco spices.
- 2-3 green onions, sliced: Spruce up the finish with subtle crunch, freshness, and a pop of color.
How to Make One-Pot Black Bean Taco Spaghetti Recipe
Step 1: Sauté Aromatics
Start by heating your large pot over medium-high heat with the oil, then toss in the diced onion and minced garlic. Let them soften gently for 3 to 4 minutes until the onion turns translucent and tender. This step builds a fragrant base that forms the backbone of the dish’s flavor.
Step 2: Stir in Beans, Rotel, and Seasoning
Next, add in the drained and rinsed black beans, both cans of Rotel (including the liquid for extra sauce), and the taco seasoning. Give it a thorough stir to combine, letting the spices coat everything evenly. Then, break the spaghetti in half for easier cooking, add it to the pot along with 3 ½ cups water. Cover, and let it simmer for about 10 minutes so the pasta starts to absorb all those fabulous flavors.
Step 3: Uncover and Finish Cooking
Remove the lid and stir well, scraping the bottom to make sure nothing sticks. Continue cooking uncovered between 5 to 8 minutes while stirring occasionally. This helps the pasta reach the perfect al dente texture and allows most of the liquid to thicken into a rich, flavorful sauce that clings to every strand of spaghetti.
Step 4: Stir in Cheese and Sour Cream
Turn off the heat and fold in the shredded cheddar cheese and sour cream, giving the dish a luscious creaminess that’s simply divine. This finishing step transforms the recipe into a velvety, cheesy delight ready to serve.
How to Serve One-Pot Black Bean Taco Spaghetti Recipe
Garnishes
Fresh sliced green onions add a bright, peppery crunch that contrasts perfectly with the creamy sauce. You can also sprinkle some fresh cilantro or diced avocado for an extra burst of freshness and color that makes this dish as inviting visually as it is flavorful.
Side Dishes
This dish pairs beautifully with simple side salads, like a crisp arugula salad tossed with lime juice or a crunchy cabbage slaw to brighten the meal. Warm corn tortillas or a side of Mexican street corn (elote) also complement the taco flavors wonderfully.
Creative Ways to Present
For a fun twist, try serving the One-Pot Black Bean Taco Spaghetti Recipe in individual bowls topped with dollops of sour cream and a sprinkle of cheese. Alternatively, assemble it in a large casserole dish, melt extra cheese on top under the broiler, and let everyone dig in family-style for a cozy gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Pot Black Bean Taco Spaghetti Recipe in airtight containers in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it taste even better the next day.
Freezing
This dish freezes well for up to 2 months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating to retain its tasty, saucy texture without becoming mushy.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. You can also microwave it, covered, stirring halfway through to heat uniformly.
FAQs
Can I use gluten-free pasta in this recipe?
Absolutely! This One-Pot Black Bean Taco Spaghetti Recipe works wonderfully with any gluten-free spaghetti or pasta variety. Just adjust the cooking time based on the package instructions.
What if I don’t have Rotel on hand?
If Rotel isn’t available, you can substitute with diced tomatoes and diced green chilies. This will still add the essential color and mild heat the recipe needs.
Can I make this recipe spicy?
Definitely! Feel free to add more taco seasoning or a pinch of cayenne pepper, and include diced jalapeños or hot sauce to kick it up a notch.
Is this dish suitable for vegetarians?
Yes, it is naturally vegetarian by design with black beans providing protein. Just ensure your taco seasoning doesn’t contain animal-derived ingredients.
Can I add meat to the One-Pot Black Bean Taco Spaghetti Recipe?
You can add cooked ground beef, chicken, or turkey if you want to make the dish heartier. Just brown the meat during Step 1 before adding the onions and garlic.
Final Thoughts
This One-Pot Black Bean Taco Spaghetti Recipe has quickly become one of my favorite go-to meals when I want something tasty, fuss-free, and full of personality. It’s amazing how a handful of simple ingredients can come together to create a dish that’s comforting, satisfying, and just plain fun to eat. I can’t wait for you to try it and make it your own!
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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 delicious and hearty meal combining the bold flavors of taco seasoning, black beans, and rotel tomatoes with tender spaghetti. Perfect for a quick weeknight dinner, this recipe involves minimal prep and cleanup, cooking the entire dish in a single pot. Creamy cheddar cheese and sour cream add a luscious finishing touch, while green onions provide a fresh garnish.
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 & rinsed
- 2 (10 oz) cans Rotel (diced tomatoes with green chilies)
- 2 tablespoons taco seasoning*
- 3 ½ cups water
- 1 pound (16 oz) spaghetti (break in half for ease)
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2–3 green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat a large pot over medium-high heat and add the oil. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until the onion becomes slightly tender and fragrant.
- Add Beans and Seasoning: Stir in the drained black beans, both cans of Rotel including the liquid, and taco seasoning. Mix well to combine all ingredients evenly.
- Add Pasta and Water: Add the dry spaghetti (breaking it in half) into the pot, then pour in 3 ½ cups of water. Cover the pot and cook for 10 minutes, allowing the pasta to soften and absorb the flavors.
- Uncover and Continue Cooking: Remove the lid and stir to prevent sticking. Cook uncovered for an additional 5 to 8 minutes, stirring occasionally, until the spaghetti reaches your desired tenderness and most of the liquid has cooked down.
- Add Cheese and Sour Cream: Turn off the heat and stir in the shredded cheddar cheese and sour cream until creamy and well combined.
- Serve and Garnish: Transfer the spaghetti to serving dishes, garnish with sliced green onions, and serve immediately while hot.
Notes
- For a spicier dish, use spicy Rotel or add extra taco seasoning.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend.
- Feel free to add cooked ground beef, chicken, or turkey for extra protein.
- Ensure to stir occasionally during the uncovered cooking phase to prevent pasta from sticking or burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
