Here is my Vegetarian Spicy Taco pasta that's easy to make and super versatile! It uses black beans for proteins, veggies like peppers, corn, mushrooms, and the super flavorful pepper jack cheese. Best part? You can add your favorite veggies or double up the beans and enjoy the favorite Mexican flavors in a one-pot meal.
This recipe is a vegetarian take on my original Taco Pasta recipe that everyone loves. Many of you guys requested a vegetarian version of it and so here it is. It is spicy, flavorful and a perfect family meal cooked effortlessly using the Instant Pot.
This recipe using basic pantry ingredients such as pasta, canned beans, salsa, and some taco seasoning. In addition, I like to add some colorful veggies for flavor and added nutrients - mushrooms, peppers, sweet corn, etc. I love adding jalapenos for some extra heat but you can skip it, or add more or less to your taste preference.
Best Taco Seasoning
Here are 2 of my favorite store-bought taco seasonings that I always like to keep in my pantry. They add the perfect amount of heat and flavors to this recipe:
- Trader Joe's
- Primal Palate
- If you do not have taco seasoning handy, you can make a quick homemade version by mixing in 1 teaspoon chipotle chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon ground cumin.
Instant Pot Pasta Tips
Here are my tips for a perfectly cooked Pasta in the Instant:
- Add enough liquids so that most of the pasta is under the liquids. Depending on the shape of the pasta you may need more or less water.
- For well-cooked pasta, pressure cook pasta for half the time on the pasta box
- If you like Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute This timing also works perfectly for gluten-free pasta
- Quick-release after pressure cooking will avoid overcooking the pasta
- Always add the cheese after the pasta is done pressure cooking
Substitutions
- I like to add black beans, mushrooms, peppers, and frozen sweet corn to this recipe. Some other veggies that go really well in this pasta are - diced zucchini, carrots, or peas
- Want to make Vegan Taco Pasta? Skip the cheese or add vegan cheese if you like
- I have made this dish with gluten-free brown rice pasta and it comes out delicious. Just follow the pasta cooking guidelines from my tips
- If you eat meat or chicken, check out my fan favorite Spicy Taco Pasta Recipe with ground chicken. You can substitute ground chicken with your choice of ground meat
Instructions
Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.
Step 1: Turn Instant Pot to Sauté mode and heat the oil. Add onions and jalapeños. Sauté for 2-3 minutes (photo 1). Add black beans, veggies, taco seasoning, and mix everything together (photo 2).
Step 2: Add pasta and broth (photo 3). Mix well and with the spatula pushing the pasta under the liquids. Layer over the salsa on top. Do not mix (photo 4).
Step 3: Close Instant Pot with pressure valve to sealing and pressure cook. Quick-release and open Instant Pot (photo 5). Give a quick stir (photo 6). Garnish with cilantro (photo 7) and add half of the cheese (photo 8).
Serving
Sprinkle remaining cheese and add diced avocados on top. Enjoy hot with a side of mango salad.
Do you enjoy Mexican flavors? Here are some more recipes for you to try:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Instant Pot Vegetarian Taco Pasta
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1 large yellow onion diced
- 1 jalapeño diced
- 1 can black beans rinsed and drained
- 1 cup mushrooms diced
- ½ cup red peppers diced
- 1 cup fresh or frozen corn optional
- 1 pound pasta shells
- 2 tablespoons taco seasoning mix ** love trader joes or Primal Palate
- 2 cups salsa
- 4 cups low sodium vegetable broth
Garnish
- ½ cup cilantro chopped
- 1 cup pepper jack cheese grated
- 1 avocado diced optional
Instructions
- Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
- Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
- Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
- Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
- Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.
Video
Notes
- Add enough water/broth/sauce so that most of the pasta is under the liquids
- For well-cooked pasta, pressure cook pasta for half the time on the pasta box
- For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute. This timing also works for gluten-free pasta
- Remember to add the cheese after the pasta is done pressure cooking
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Jenni says
We loved this dish! Super easy to follow and super quick! Very delicious. I made a couple of modifications where I didn’t add mushrooms, but added a can of Rotel diced tomatoes with green chiles and used sharp cheddar instead of pepperjack. I am so glad to keep trying your recipes! I’ve added this as a favorite.