Pasta with bell peppers and black beans

Why you should try this recipe

These Mexican-inspired noodles with bell peppers have become one of our favorite weeknight meals over the past few months. If you're looking for a nutritious, vegan dish that's super quick to prepare, you should definitely try this recipe.

What I love most about this recipe is its incredibly delicious flavor, high protein content, and vibrant colors. It's a kind of Mexican-inspired pasta with black beans, bell peppers, and Mexican spices like cumin and smoked paprika.

The spices and fresh lime juice give the dish a spicy, smoky flavor. I like to serve the pasta with a squeeze of lime juice, fresh cilantro, and a pinch of chili flakes for even more flavor. It also tastes fantastic with chopped avocado.

With just a few ingredients and minimal preparation, a nutritious meal can be on the table in no time.

Furthermore, this dish can easily be prepared gluten-free. For a gluten-free version, I recommend whole grain rice noodles, which are very similar to wheat noodles in taste and texture and are also very healthy.

Fancy a bit of spice? Then season the pasta with chili flakes or add finely chopped jalapeños to the pan along with the bell peppers. For even more protein, you can add tofu, tempeh, kidney beans, or your preferred plant-based meat alternative.

I hope you enjoy the pasta with bell peppers as much as we do!

Pasta – I think this pasta dish tastes best with fusilli, rotini or gemelli, but all types of pasta are suitable.

Black beans – I used canned black beans. However, you can also use dried black beans and cook them in an Instant Pot or similar pressure cooker before starting this recipe.

Bell peppers – one red, one yellow, and one green bell pepper.

Lime – fresh lime juice.

Red onion

Garlic

Spices – cumin, sweet paprika powder, smoked paprika powder, chili flakes.

Tomatoes – diced tomatoes from a can.

Coriander – fresh coriander to sprinkle before serving.

How to prepare the recipe

Step 1: Cook the pasta according to the package instructions. Chop the red onion and garlic.

Step 2: Finely dice the bell peppers.

Step 3: Heat the olive oil in a large pan and fry the red onion for 2–3 minutes. Then add the garlic and fry for another minute.

Step 4: Next, add the tomato paste and spices. Stir well and sauté for 3 minutes until fragrant, stirring frequently.

Step 5: Then add the diced bell pepper.

Step 6: Stir well and fry for 5 minutes over high heat.

Step 7: Drain and rinse the black beans and add them to the pan along with the diced tomatoes.

Step 8: Add the cooked pasta and stir well. Heat for 1–2 minutes until thoroughly heated through.

Tips & Tricks

For a gluten-free version, use gluten-free pasta made from rice or quinoa instead of regular pasta.

If desired, the pasta can also be served with freshly chopped coriander, spring onions, and avocado. A dollop of vegan sour cream also goes well.

This recipe can also be used to prepare a Mexican-inspired pasta salad. Serve the dish cold and complement it with crumbled tacos or nachos and shredded romaine lettuce.

durability

The pasta will keep for 4-5 days in the refrigerator in an airtight container.

I look forward to hearing from you!

I hope you enjoy the bell pepper pasta as much as we did!

Leave a comment or star rating here. I always appreciate it!

Do you like my recipes and want to ?