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.)
TexMex one-pot pasta recipePrint
One-pot TexMex Pasta
- 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
- 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.
- 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.
- Stir in greens, beans, and tomatoes and cook until greens wilt.
- Top with cheese and pepitas before serving