One-Pan Black Bean and Corn Taco Pasta with Melted Cheese
A vibrant one-pan pasta dish combining tender shell pasta with black beans, sweet corn, and bold taco seasonings in a rich marinara base. Topped with melted Monterey Jack or cheddar cheese and crispy tortilla chips, this hearty meal delivers satisfying Tex-Mex flavors perfect for busy weeknights. The pasta cooks directly in the seasoned broth, absorbing maximum flavor while creating a creamy, cohesive dish that's finished under the broiler for an irresistible golden, crunchy top.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion, finely chopped
- 1 red bell pepper, finely diced
- 3 cloves garlic, grated
- 2 cups vegetable stock
- 2 cups water
- 1 cup marinara sauce
- 1 ounce taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 12 ounces small pasta shellspenne or rotini1:1
similar cooking time pasta
- 2 ½ cups freshly grated cheese (Monterey Jack or cheddar), divided
- salt, to taste
- 2 ounces plain tortilla chips
Instructions
- 1
Heat vegetable oil in an oven-proof pan over medium heat
- 2
Add onion and cook until soft, stirring as it cooks
- 3
Add bell pepper and garlic and cook briefly
- 4
Add stock, water, marinara sauce, taco seasoning, black beans, corn, and pasta
- 5
Bring to a boil and cook pasta stirring uncovered over medium heat until done, adding more liquid if necessary
- 6
Turn oven broiler to high
- 7
Remove pasta from heat and stir in cheese until melted
- 8
Season to taste with salt
- 9
Scatter cheese on top of pasta
- 10
Top with crushed tortilla chips and remaining cheese
- 11
Place under broiler until cheese melts and tortilla chips start to brown
- 12
Serve immediately, sprinkling with chopped cilantro if desired
Tips
Add more water or stock during cooking if pasta looks dry to prevent sticking and ensure proper cooking
Use freshly grated cheese for better melting quality and creamier texture than pre-shredded varieties
Watch the broiler carefully as tortilla chips can burn quickly - remove as soon as they start browning
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Prepare through adding first cup of cheese, then refrigerate and finish with toppings and broiling when ready to serve
Serve immediately while cheese is melted and tortilla chips are crispy
Common Mistakes
Don't let pasta overcook as it continues cooking in residual heat after removing from burner
Watch broiler closely to avoid burning tortilla chips
Substitutions
similar cooking time pasta
FAQ
Can I make this without an oven-proof pan?
Yes, transfer the pasta to a baking dish before adding final toppings and broiling, or skip the broiler step entirely.
What if I don't have taco seasoning?
Mix chili powder, cumin, paprika, garlic powder, onion powder, and oregano to taste for a homemade substitute.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently, adding a splash of water or stock if needed.