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Easy One-Pot Black Bean Taco Spaghetti Recipe

Easy One-Pot Black Bean Taco Spaghetti

This one-pot wonder combines the flavors of tacos and spaghetti into an easy, delicious meal. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium yellow onion diced
  • 1 teaspoon minced garlic
  • 1 tablespoon oil olive or any neutral cooking oil
  • 1 (15oz) can black beans drained & rinsed
  • 2 (10oz) cans rotel
  • 2 tablespoons taco seasoning *
  • 3 ½ cups water
  • 1 pound (16 oz) spaghetti one box
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 2-3 green onions sliced

Equipment

  • Large Pot

Method
 

  1. Heat a large pot with oil over medium-high heat. Add diced onion and garlic, sauté together until slightly tender, 3 to 4 minutes.
  2. Add in black beans, rotel (include liquid), and taco seasoning. Mix everything to combine. Add in dry spaghetti (break in half for ease) and 3 ½ cups water. Cover and cook for 10 minutes.
  3. Remove cover and stir well ensuring nothing is sticking to the bottom. Continue to cook uncovered 5 to 8 minutes, stirring occasionally until spaghetti is cooked to your liking and most (but not all) of the liquid is cooked down.
  4. Turn off heat. Stir in the cheddar cheese and sour cream. Transfer to serving dishes, garnish with green onions, and serve immediately.

Notes

This dish is versatile; feel free to adjust the level of spiciness or add more vegetables according to your preference.