One-Pot Mexican Taco Pasta (Vegan & Easy)

This 20-minute One-pot Mexican Taco Pasta recipe is loaded with Macaroni, vegetables, beans, and vegan minced meat, making it to an amazing protein-packed meal that is easy to make with simple pantry ingredients! Feel free to add dairy-free cheese shreds or vegan mozzarella to turn this healthy recipe into an amazing enchilada pasta dish!

An easy vegan One-pot Pasta recipe!

I really love Mexican food because most dishes are super simple but loaded with flavor! If you have already tried my vegan tortilla casserole, Mexican pasta salad or vegan quesadillas you may know what I mean. All these recipes are incredibly delicious but can be made in no time with simple ingredients! So today I share another of my favorite dishes which is slightly inspired by my vegan Bolognese but in Mexican style.

Protein-packed Taco Pasta dish!

This one-pot Mexican taco pasta recipe is made with a vegan soy-free minced meat alternative that is made of 100% sunflower seeds. It not only adds more protein to your vegan chili Mac but also a chewy meaty texture. However, feel free to leave it out if you can’t get it or use another alternative like crumbled Tofu. For this option simply cook the tofu crumbs in a pan until crispy. Then continue with the recipe as instructed in the recipe box below. You can also head over my vegan spaghetti bolognese recipe for detailed instruction if using tofu.

Alternatively, you could also omit the meat alternative completely to keep this recipe even simpler. Since this Mexican pasta dish is made with beans, it contains plant-based protein, even without the vegan minced meat or tofu. Anyway, feel free to add more kidney or black beans or other legumes you have on hand.

How to serve this Mexican sauce

This simple Mexican taco sauce goes not only well with macaroni or other pasta but also with homemade tortillas! Actually, it makes a great filling for Mexican Tortilla Lasagna, Burritos, Tacos or Crunchwraps, too!

However, there are also other amazing ways how to serve it! If you’re a gluten-free eater, you could serve this hearty sauce over rice, quinoa or potatoes. And if you want to eat fewer carbs, you can also serve the Mexican sauce over vegetable noodles or spaghetti squash for a great low-carb meal! Since this sauce is so nourishing and rich in plant-based protein, it is super filling and satisfying for vegans and non-vegans alike!

How to Make One-Pot Mexican pasta

Start by sautéing the onions until translucent. Next, add the garlic and carrots and cook for another 1-2 minutes. Now add the vegan minced meat alternative (if using), vegetable broth, tomato paste, and chopped tomatoes and stir to combine. Season with salt, pepper, and a little sugar to taste.

At this point, there are two ways how you can continue with the recipe.

Option 1: If you don’t want to serve the whole dish immediately, simmer the sauce for 5-10 minutes until thickened and cook the pasta in a pot separately. This make-ahead option is perfect to serve leftover sauce the next day or freeze for future meals!

Option 2: To make this recipe in one-pot, add the uncooked pasta and 1 cup of water to the sauce and simmer until the pasta is al dente. If the sauce gets too thick, simply add more water. If it’s too thin, simply cook it longer to thicken.

Once the sauce has a perfect consistency, stir in the cooked beans and corn. To make this macaroni pasta dish more enchilada-like, feel free to add some dairy-free cheese shreds or vegan mozzarella for cheesiness. I didn’t add any cheese here as I find it tastes amazing as it is but that’s totally up to you. Finally, garnish your one-pot Mexican pasta with fresh parsley, chopped scallions or enjoy without any toppings straight from the pan!

This One-Pot Mexican Taco Pasta Recipe is

• Vegan (dairy-free, meat-free)
• Quick and easy to make
• Can be made gluten-free
• Protein-rich
• Healthy
• Low-fat
• Satisfying
• Spicy
• Flavorful
• Savory
• Perfect for lunch or dinner!

Looking for more easy vegan Mexican recipes? Then check out the following dishes:

• Mexican Tortilla Casserole
• Mexican Pasta Salad with Chipotle Sauce
• Sweet Potato Quesadillas
• Mexican Stuffed Sweet Potato Skins
• Vegan Crunchwrap Supreme
• Vegan Burrito Samosas with Guacamole

If you try this One-Pot Mexican Taco Pasta Recipe, please leave a comment and rating! And if you take a photo of your vegan enchilada pasta and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking!

One-Pot Mexican Taco Pasta

Author: Bianca Zapatka

This 20-minute one-pot Mexican Taco pasta recipe is loaded with Macaroni, vegetables, beans, and vegan minced meat, making it to an amazing protein-packed meal that is easy to make with simple pantry ingredients! Feel free to add dairy-free cheese shreds or vegan mozzarella to turn this healthy recipe into an amazing enchilada pasta dish!

5 von 9 Bewertungen

Print Pin Review

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Lunch & Dinner, Pasta, Side Dish

Cuisine Mexican

Servings 4 Servings

Calories 501 kcal

Ingredients

• 1-2 tbsp olive oil
• 1 large onion diced
• 2 cloves of garlic minced
• 2 small carrots diced
• 1 package (75 g) minced meat alternative or sub 7 oz crumbled firm tofu (*see notes)
• 1 14 oz can (400 g) chopped tomatoes
• 1 cup (240 ml) vegetable broth adjust to desired consistency
• 1 tbsp tomato paste
• 1 tsp smoked paprika powder
• 1 tsp chili powder or to taste
• 1 tsp raw cane sugar or to taste
• salt and pepper to taste
• 1 14 oz can (400 g) black beans or kidney beans
• 1 ½ cups (265 g) corn canned or frozen (thawed)
• 8,8 oz (250 g) macaroni or your favorite (gluten-free) pasta variety
• chopped scallions to garnish
• fresh parsley to garnish

Instructions 

• Heat the olive oil in a large non-stick pan or pot. Add the onions and sauté until translucent, about 3 minutes.
• Add the garlic and carrots and cook for another 1-2 minutes.
• Now add the vegan minced meat alternative (if using), vegetable broth, tomato paste and tomatoes, and stir to combine. Season with smoked paprika powder, chili powder, salt, pepper, and a little sugar to taste.
• Simmer for 5-10 minutes until thickened and cook the pasta separately OR add the uncooked pasta and 1 cup of water to the sauce and simmer until the pasta is al dente, about 8-10 minutes. (If the sauce gets too thick, add more water).
• Finally, stir in the beans and corn. Taste and adjust seasonings as needed.
• Serve in bowls and garnish with fresh parsley and chopped scallions or enjoy as it is straight from the pan!

Notes

• (*AD) I used this minced meat alternative made of sunflower seeds. It's soy-free, grain-free, gluten-free, low-fat, and protein-rich! Feel free to use the discount code "bianca10" for ordering the 6-pack sunflower mince or orders that are total above £22! However, you can also use another vegan minced meat alternative (see blog post for suggestions) or leave it out completely. If using tofu prepare and cook as instructed in my vegan Bolognese recipe.
• Feel free to add some dairy-free cheese shreds or vegan mozzarella for cheesiness to make it more enchilada-like as desired.

Nutritions

Serving: 1Serving | Calories: 501kcal | Carbohydrates: 79.5g | Protein: 27g | Fat: 4.5g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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