Vegan One-Pot Taco Pasta

Total time35 min

Prep time10 min

Cook time25 min

This bold, saucy pasta gets its punch from a well-loaded blend of taco seasoning, garlic, and two kinds of diced tomatoes, one bringing a kick of green chiles right into the simmer. Diced onion and bell pepper soften into the base for real depth, while black beans add heartiness and a satisfying bite in every forkful. Everything cooks down in one pot until the pasta turns tender and the sauce clings thick and rich, no draining or babysitting multiple pans required. Finish it with fresh cilantro and sliced jalapeño for brightness and heat, and it turns into a fast, crowd-pleasing dinner that fits neatly into a vegan lineup. It's the kind of one-pot meal you'll want on repeat for busy weeknights.

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Ingredients

4 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 tbsp taco seasoning
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) diced tomatoes with green chiles
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
8 oz rotini or penne pasta
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
salt and pepper, to taste

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, chopped, for serving (optional)
sliced jalapeño, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat using a colander, then return the beef to the pot.
2
Reduce the heat to medium. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

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