A hearty pasta dish with bold Tex-Mex flavors, featuring tender macaroni, black beans, corn, and a melty cheese topping—all cooked in one pot.
# What You’ll Need:
→ Pasta and Legumes
01 - 12 oz elbow macaroni
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 cup frozen or canned corn, drained
08 - 2 tablespoons tomato paste
09 - 1 jalapeño, seeded and finely chopped (optional)
→ Liquids
10 - 3 cups vegetable broth
11 - 1 tablespoon olive oil
→ Spices
12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Toppings
18 - 1½ cups shredded cheddar cheese or Mexican blend
19 - 2 tablespoons chopped fresh cilantro
20 - Sliced green onions (optional)
21 - Sour cream (optional)
22 - Tortilla chips (optional)
# Steps:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño if using. Sauté for an additional 2 minutes.
03 - Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
04 - Mix in tomato paste, then add diced tomatoes, corn, black beans, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring the mixture to a boil. Add macaroni and reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Uncover, stir well, and sprinkle shredded cheese evenly over the top. Cover again and let sit off heat for 2 to 3 minutes until cheese is melted.
07 - Serve hot, garnished with cilantro, green onions, sour cream, or tortilla chips as desired.
