Description

This One-Pot Black Bean Taco Spaghetti is a flavorful and easy-to-make dinner combining the zest of taco seasoning, hearty black beans, and tender spaghetti all cooked together in one pot for minimal cleanup. Topped with cheddar cheese, sour cream, and fresh green onions, this dish is a satisfying fusion of Mexican-inspired flavors and classic pasta comfort.

Ingredients

Scale

Vegetables and Aromatics

1 medium yellow onion, diced
1 teaspoon minced garlic
2-3 green onions, sliced

Pantry Items

1 tablespoon oil (olive or any neutral cooking oil)
1 (15oz) can black beans, drained & rinsed
2 (10oz) cans Rotel (diced tomatoes with green chilies)
3 ½ cups water
1 pound (16 oz) spaghetti (one box)

Spices and Seasonings

2 tablespoons taco seasoning

Dairy

2 cups shredded cheddar cheese
1/2 cup sour cream

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Instructions

Sauté Aromatics: Heat a large pot over medium-high heat and add the oil. Once the oil is hot, add the diced yellow onion and minced garlic, cooking for 3 to 4 minutes until the onion is slightly tender and fragrant.
Add Beans, Tomato, and Seasoning: Stir in the drained black beans, the two cans of Rotel including their liquid, and the taco seasoning. Mix everything well to combine all flavors.
Add Pasta and Water, Cook Covered: Add the dry spaghetti to the pot, breaking it in half if desired for easier cooking. Pour in 3 ½ cups of water, stir, then cover the pot and cook for 10 minutes.
Uncover and Finish Cooking: Remove the lid and stir well to prevent sticking. Continue cooking uncovered for an additional 5 to 8 minutes, stirring occasionally, until the spaghetti is cooked to your preference and most of the liquid has evaporated.
Stir in Cheese and Sour Cream and Serve: Turn off the heat and immediately stir in the shredded cheddar cheese and sour cream until smooth and creamy. Transfer the pasta to serving dishes and garnish with the sliced green onions. Serve hot.

Notes

For a spicier dish, add extra chili powder or use hot Rotel.
To save time, use pre-minced garlic or garlic powder as a substitute.
Breaking the spaghetti in half helps it cook evenly in the pot.
Leftovers can be stored covered in the fridge for up to 3 days; add a splash of water when reheating to loosen the sauce.
To make this dish vegetarian, ensure the taco seasoning does not contain animal products; most store-bought varieties are vegetarian but double-check ingredients.