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: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.
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Ausprobiert und für extrem lecker empfunden.
Wird auf alle Fälle wieder gekocht.
Toller Blog ❤️
Das freut mich sehr! Vielen Dank für dein tolles Feedback! 🙂
“1 raw cane sugar” Is this supposed to say “1 tsp raw cane sugar”?
Yes! 🙂
Absolut einfach zu kochen und richtig lecker. Das mache ich auf jeden Fall wieder.
Das freut mich sehr! Vielen Dank und Happy Weekend! 🙂 ♡
When are we meant to add the paprika and chilli powder?
You can add it along with the tomatoes in step 3.
Quick and yummy 🙂
So glad you love it! Thanks! 🙂
Have a great evening! <3
This recipe is so delicious and filling! It’s so flavourful and packed with veggies and is just perfect for a rainy evening. This is one of the best one-pot pasta recipes that’s both tasty and veggie loaded. Thanks for this, I really loved it!!!👍😋🥰
I am so glad you loved this recipe! 🙂
Thank you so much for your amazing feedback! ❤️
So ein tolles Rezept! Ich habe noch Paprikawürfel hinzugefügt!
Schnell und einfach zubereitet – total gut wenn man an Feierabend nicht mehr so motiviert ist groß zu kochen.
Hat am nächsten Tag auch noch gut geschmeckt und kam auch bei meinem Mann sehr gut an! Wird in unsere Rezeptesammlung aufgenommen 👍🏻
Das freut mich sehr! Vielen lieben Dank! 🙂
I adore it! It was amazing, delicious and so, so easy to make! Happy to not have to clean after all, just one pot, cutting board and plates! I modify my receipt a bit and instead of minced “meat” as I do not really like it, I used lentils and was grand too!
Thank you so much for your great feedback, my dear Anna!
So glad you used lentils and that your dish turned out great! 🙂
Lots of love,
Bianca <3
We love this! One pot, quick, easy and not very time consuming due to very little chopping! Your stove will do the work 😉 thank you!
Thank you so much for your amazing feedback! ❤️
Loved this recipe! I chose to swap out carrots for red bell pepper. I made it as a one out by adding the noodles and 1 cup of water and it turned out perfectly. After the noodles we’re cooked I added my meat substitute which I cooked separately according to its package instructions and nutritional yeast! Then I topped my pasta with tortilla strips, avocado, chopped iceberg lettuce! Very good and leftovers kept well in the refrigerator for lunch today!
So glad you enjoyed this Taco Pasta! Will serve it with avocado, too next time! Thanks for your feedback and the inspiration! 🙂
Omg, yes please!
I hope you’ll try the recipe! 🙂