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

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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

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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.