Black Bean and Corn Taco Pasta Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1 red bell pepper, finely diced
  • 3 garlic cloves, grated
  • 2 cups vegetable stock
  • 2 cups water
  • 1 cup marinara sauce
  • 1 ounce taco seasoning
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 12 ounces small pasta shells
  • 1 + ½ + ½ cups freshly grated cheese (Monterey Jack or cheddar), divided
  • Salt, to taste
  • 2 ounces plain tortilla chips
Directions
  1. Heat the vegetable oil in an oven-proof pan over medium heat.
  2. Add the onion and cook for about 6 minutes, until soft, stirring as it cooks.
  3. Add the bell pepper and garlic and cook for 30 seconds.
  4. Add the stock, water, marinara sauce, taco seasoning, black beans, corn, and pasta.
  5. Bring to a boil. Cook the pasta, stirring, uncovered over medium heat until done, about 12 minutes (or per package instructions). Add more water or stock if necessary.
  6. Put the oven broiler on high.
  7. Remove the pasta from the heat and stir in 1 cup of grated cheese until melted.
  8. Season to taste with salt.
  9. Scatter ½ cup of cheese on top of the pasta.
  10. Top with crushed tortilla chips and the other ½ cup of cheese.
  11. Put under the broiler for 1 minute, until the cheese is melted and the tortilla chips start to brown.
  12. Serve straight away. Sprinkle some chopped cilantro on top, if desired.