Print
Description
A hearty and flavorful casserole combining the best of veggie tacos and pasta. Packed with beans, veggies, and spices, it’s a satisfying meal for any occasion.
Ingredients
- 8 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tbsp taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
- Add bell pepper and corn, cook for 3-4 minutes.
- Stir in black beans, diced tomatoes, and taco seasoning. Simmer for 5 minutes.
- Combine cooked pasta with the veggie mixture in a large bowl.
- Transfer to a greased casserole dish. Top with shredded cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Use gluten-free pasta if needed.
- Add more taco seasoning for extra spice.
- Top with avocado or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired