One-pot Tex-Mex Pasta

Tex-Mex One-Pot Pasta video (scroll down for recipe)

This is a one-pot pasta recipe that works. It also happens to be vegetarian, rife with black beans, tomatoes and topped with salty cheese and crisp pepitas. The key is using a large, deep skillet and choosing a small pasta shape that cooks al dente in 7-9 minutes.

The vegetable broth I use is a concentrate made by Better than Bouillon brand and it’s delicious but quite salty. If your vegetable broth is not very salty, you may want to add more than the quarter teaspoon my recipe calls for. (And it goes without saying, but if you’d like to use chicken broth instead the recipe will work the same.)

tex-mex one-pot pasta

TexMex one-pot pasta recipe


One-pot TexMex Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Hilah Johnson
  • Cook Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 1x


  • 2 tablespoons butter
  • 1 small onion or large shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 2 1/4 cups vegetable broth
  • 8 ounces pasta (small shape)
  • 3 cups finely chopped greens (3 ounces)
  • 1 cup cherry tomatoes, halved
  • 1 1/2 cups black beans (1 15 ounce can, drained)
  • 1/4 cup crumbled cotija cheese (2 ounces)
  • 1/4 cup toasted pepitas, optional


  1. Heat the butter in a large skillet over medium-high. Add onion, garlic. Cook, stirring often, until the onions are soft and browned and the liquid has cooked off.
  2. Add the seasonings, broth and pasta. Cover. Increase heat to high. Bring to boil, then reduce heat and simmer covered 7-8 minutes until the pasta is tender and most of the liquid is absorbed. A glass lid is helpful.
  3. Stir in greens, beans, and tomatoes and cook until greens wilt.
  4. Top with cheese and pepitas before serving

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texmex pasta


  1. Diana on February 18, 2016 at 4:17 pm

    I’ll try this next week. Based on its looks, I’ll give 5 stars. Because I don’t know if no stars brings its overall rating down and it doesn’t deserve that.

    The real reason I’m on the latest comments is to ask why you aren’t on Yummily. Maybe you are on there, but never came up in my searches.

    But if you are not on there, people who rely on it are missing out.

    • Hilah on February 18, 2016 at 7:33 pm

      Thanks, Diana!
      I’m looking at the yummly page now. I’d come across it before but never thought to make an account.
      As for your picture, I’m not sure how it works exactly but it is linked to your email address. This is one way to do it

  2. Diana on February 18, 2016 at 4:20 pm

    As long as you are answering questions that aren’t about the dish at hand, how do I put a face to my name? Is that a Facebook thing?

  3. Diana on February 19, 2016 at 5:01 pm

    Thanks Hilah. I checked out gravatar. I think it’s for people with websites. It’s not important. I just noticed other people have their face. I actually wasn’t going to show my real face. I wanted to show off my cute puppy dog.

    Anyway, I check out lots of cooking blogs and I really think you have the best. Any recipe I’m looking for, I come here first. But if you look at blog lists ratings, you’re not up there. I believe it’s because you’re not getting the Yummly exposure. It’s not right, but that’s the way the world works. In my opinion, you should be Number One on those lists.

    As for the recipe, I do my grocery shopping on Saturday – tomorrow. I will be buying for this recipe. It really looks beautiful I think I’ll use spinach.

  4. Diana on February 20, 2016 at 7:33 pm

    Made the dish. I burnt the butter, but didn’t feel like starting over. Then the garlic and shallots crisped up immediately. I kept going. It was just for husband and son anyway.

    It came out all ugly. Nothing like your picture. They thought it was so yummy. They want it again. And they don’t pretend to me.

    Great recipe.

  5. marilyn kenny on March 7, 2016 at 11:05 am

    Are you still selling your vegatarian cook book?

  6. Martin harvey on March 25, 2016 at 6:49 pm

    Hearty and delishous

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