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Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pasta, vegan, vegetarian
Servings: 4 Servings
Calories: 671kcal

Equipment

  • Large skillet or Wok

Ingredients

  • 16 oz. Rotini pasta
  • 15.5 oz. Black beans
  • 4 oz. Full-fat coconut milk
  • 1 Medium Onion
  • 1 Cup Fresh Kale or spinach
  • 1 Medium Tomato
  • 1 Bell Pepper
  • 6 oz. Low-sodium tomato paste
  • 4 Garlic cloves, finely minced
  • Cups Water
  • 2 Tbsp. Cooking oil

(2 tbsp.) Taco seasoning made with:

  • ½ tsp. Red chili powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • ¾ tsp. Salt
  • 1 tsp. Black pepper
  • ¼ tsp. Allspice

Instructions

  • Finely dice all of the veggies (tomato, kale, pepper &onion) until they are about 1 inch cubes. Set aside.
  • Heat up a wok or large skillet/ pot with cooking oil and heat tomedium-high. Gradually add in the veggies & garlic, and sauté for about 6-7minutes or until the onions and tomatoes have begun to sweat. Make sure tocover for the first three minutes.
  •  Once veggies are sweating, add the taco seasoning, water, tomatopaste, into the existing pot with the veggies. Then, increase the heat to highand allow to heat until the water mixture begins to rapidly boil.
  • Once the water begins boiling, reduced the heat back tomedium-high and add the pasta and boil for 10 min or until the water hasevaporated and created a thick sauce.
  • Add drained black beans and coconut milk and stir until mixturethickens and is creamy.
  • Enjoy!

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