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–+ servings
Merry

30-Minute One-Pot Taco Spaghetti

This one-pot vegetarian taco spaghetti is the perfect fusion of Italian comfort and bold Tex-Mex flavors. Made with simple pantry staples like black beans, diced tomatoes with chilies, and taco seasoning, this dish is hearty, satisfying, and packed with flavor. With just one pot, minimal cleanup, and a quick cook time, it’s an ideal weeknight dinner for the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 10-ounce can diced tomatoes with green chilies (such as Rotel)
  • 1 1-ounce packet taco seasoning
  • 12 ounces spaghetti broken in half
  • 3½ cups water
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • Chopped green onions for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and green bell pepper. Sauté for 3-4 minutes until softened.
  2. Stir in the black beans, diced tomatoes with chilies, and taco seasoning. Mix well.
  3. Add the spaghetti to the pot and pour in 3½ cups of water, ensuring the pasta is submerged.
  4. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 10 minutes, then uncover and stir. Continue cooking uncovered for another 5-8 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
  5. Turn off the heat and stir in the shredded cheddar cheese and sour cream until melted and creamy.
  6. Serve hot, garnished with chopped green onions.

Notes

  • Adjust the spice level by using mild or spicy diced tomatoes with chilies.
  • Swap cheddar cheese for pepper jack for an extra kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet with a splash of water or broth to refresh the texture.
  • To make it vegan, use dairy-free cheese and sour cream substitutes.

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