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Easy One-Pot Black Bean Taco Spaghetti

This One-Pot Taco Spaghetti Recipe is a vegetarian meal that the whole family will love! Easy to make in one-pot this tex-mex spin on everyone’s favorite pasta dish includes black beans, pantry items, and creamy cheese!

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one pot taco spaghetti made from black beans and pasta in a large teal pot with a fork swirled with the pasta

Black Bean Mexican Spaghetti Recipe

This recipe checks all the boxes in my opinion:

  • EASY
  • ONE-POT
  • DELICIOUS
  • MEATLESS

It is truly a dinnertime winner.

Based off of much loved taco spaghetti made with ground beef I took this recipe in a slightly different spin using healthy black beans!

This taco spaghetti recipe is made all in one-pot and is ready in under 25 minutes, and even better is that you might have most of what you need in your pantry and fridge already!

What you need, Ingredients, & Instructions:

This recipe is so simple that you only need a few kitchen basics to make it!

Basically a large pot and normal utensils like spoons and measuring devices.

The only special item I will note is that I think a dutch oven (like this one)

works best for recipes like this. I love my dutch oven and consider one of my top kitchen items, so if you are in the market for a new pot I highly recommend. BUT if you don’t have a dutch oven never fear an aluminum or non-stick will work just as well as long as you have a lid for it!

Ingredients:

  • medium onion
  • minced garlic
  • oil (olive or any neutral cooking oil)
  • black beans
  • rotel
  • taco seasoning
  • spaghetti (one box)
  • shredded cheddar cheese
  • sour cream
  • green onions

For a detailed list of the ingredients continue scrolling down to the recipe card.

all of the ingredients needed to make one-pot taco spaghetti laid out on a marble surface

I will make a few notes about the ingredients.

For the cheese: The best cheese to use is cheese bought in a block and shredded yourself. Pre-shredded cheese is covered in preservatives that prevents the cheese from melting as easily. Of course in a pinch you can use it!

For the Rotel: Rotel (and the generic varieties) come in different spice levels including mild and hot. I suggest using mild if you have people sensitive to spicy foods!

For the Taco Seasoning: The best Taco Seasonings are homemade seasonings. Try out my Simple Taco Seasoning! Although in a pinch you can use a packet of store bought seasoning.

all the uncooked ingredients for taco spaghetti in a teal dutch oven pot

Let’s make Vegetarian Taco Spaghetti

Heat your large pot with oil over medium-high heat.

Once hot add the diced onion and garlic. Sauté together until slightly tender 3 to 4 minutes.

Now you will add in the drained and rinsed black beans, rotels (include the liquid), and taco seasoning. Mix everything to combine.

Add in your dry spaghetti (pro-tip: break it in half for ease) and 3 ½ cups water.

Cover and cook 10 minutes. 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.

Turn off the heat. Stir in the cheddar cheese and sour cream until fully combined.

Transfer to serving dishes and garnish with green onions, serve immediately!

2 images showing the steps of adding the cheese and sour cream to the spaghetti
2 images showing cheese and sour cream being stirred in to the black bean spaghetti
overhead view of a for twirled in a pot of ball bean taco spaghetti garnished with cheddar cheese and green onions

Tips, Tricks, & Questions:

Can I half this recipe?

Yes! It is a big dish as is so it definitely can be halved. Simply cut everything in half, the only thing to note is personally I would go ahead and still use a full can of black beans (mostly because you won’t waste half a can of black beans that way, unless of course you already have another purpose for them).

Also watch the cooking time, because there is less liquid the cooking time will be reduced. I would check the covered spaghetti after about 6-8 minutes of cooking to see where it is at.

Can this taco spaghetti be reheated?

Yes but I have a suggestion!

When reheating it after it has been refrigerated make sure to add some extra liquid before adding it to the microwave (or stove top).

Simply splash the pasta with water just enough to slightly coat the portion you are reheating but not so much to have extra water on the bottom of the dish.

This will prevent the pasta from drying out as it gets reheated!

What are some good side dishes for Taco Spaghetti?

I recommend a simple salad or vegetable side. A Simple Spinach Salad or Oven Roasted Broccoli would pair nicely.

close up of taco spaghetti with black beans, tomatoes, cheese, and green onions

Other recipes you may like:

vegetarian taco spaghetti in a large teal dutch oven pot garnished with shredded cheese and green onions

One-Pot Black Bean Taco Spaghetti

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

A fun tex-mex spin on spaghetti, this vegetarian meal is made with black beans, pantry items, and creamy cheese! This super easy one-pot meal is sure to be a family favorite!

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

Instructions

  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 spagetti (break in half for ease) and 3 ½ cups water. Cover and cook 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

*or one store bought packet

**I use a heavy dutch oven for this recipe (which I highly recommened if you don't have one yet), if you are using a lighter weight pot like an aluminum or non-stick cooking time my vary slightly so keep an eye on the spaghetti as it cooks.

When testing this recipe I did notice that different brands of spaghetti will absorb the water/liquid at different rates and levels. For my final testing I used the common found Barilla brand, which worked well with 3 ½ cups. If you use a different brand this recipe should still work great just watch the levels of the liquid incase you need to add more to ensure the pasta is cooked all the way.

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Nutrition Information:
Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving: Calories: 278Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 49mgSodium: 739mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 13g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

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Peace & Love

Lauren, The Schmidty Wife

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Emeline Hoblick

Tuesday 11th of August 2020

I was so excited to find I had all these ingredients in my pantry/fridge! Everything came together so quick and easy!! It was super delish and I will definitely be adding this to my normal rotation!

Lauren Schmidt

Tuesday 11th of August 2020

So glad you enjoyed it Emeline!