Description
Hearty pasta dish with seasoned black beans, colorful bell peppers, and creamy sauce all cooked together in one pot for easy cleanup and maximum flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 12 oz penne pasta
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup heavy cream
- 1 cup shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and black pepper to taste
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Add onion and cook 3-4 minutes until softening.
- 2. Add bell peppers and cook 5-6 minutes until tender-crisp.
- 3. Stir in garlic and all spices, cook 30 seconds until fragrant.
- 4. Add vegetable broth and diced tomatoes, scraping up any browned bits.
- 5. Bring to boil, add pasta, reduce heat to medium and simmer 10-12 minutes, stirring occasionally.
- 6. Add black beans and cook 3-4 minutes until pasta is al dente.
- 7. Remove from heat, stir in cream and half the cheese.
- 8. Add cilantro and lime juice, season with salt and pepper. Serve with remaining cheese.
Notes
Store leftovers up to 4 days. Add liquid when reheating. Can be frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 16g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 18g