One Pot Black Bean Fajita Pasta - Digital Kitchen

One Pot Black Bean Fajita Pasta

One Pot Black Bean Fajita Pasta
Servings: 4


To assemble ahead

  • 1.33 bell peppers (sliced)
  • 0.17 cup red onion (sliced)
  • 10 oz can of diced tomatoes (or 19 oz; both work well)
  • 10 oz can of black beans (drained and rinsed; or 19 oz)
  • 4.67 oz can corn kernels (1 cup)
  • 1.33 teaspoons chili powder
  • 0.67 teaspoon cumin
  • 0.67 teaspoon paprika
  • 0.67 teaspoon salt

Add fresh when cooking

  • 0.67 cup stock
  • 1.33 cups small pasta shapes (6.5 oz; see note *)

Just before serving

  • 0.33 lime (juiced; 1 tablespoon)
  • 0.67 cup mozzarella cheese (shredded)


  • In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
  • Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
  • (Optional) Serve with lime wedges and cilantro.

To assemble ahead:

  • Combined all ‘assemble ahead’ ingredients in a large meal prep container or in a heavy duty freezer bag.
  • Store in the fridge for up to 4 days or the freezer for up to 3 months.
  • If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.



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