One Pan Mexican Pasta Skillet: Your New Weeknight Favorite

Busy weeknights call for meals that deliver big flavor with minimal fuss. This easy One Pan Mexican Pasta Skillet is your answer. We combine hearty pasta with vibrant Mexican-inspired ingredients, all cooked in a single pan. Enjoy incredible taste, easy preparation, and very little cleanup. Get ready for a satisfying, quick family dinner that everyone will love!

Why You’ll Love This One Pan Mexican Pasta Skillet

• Minimal Cleanup: Everything cooks in one skillet, saving you dishes.
• Quick and Easy: From start to finish, this meal is ready in under 30 minutes.
• Bursting with Flavor: Enjoy the zesty, savory taste of Mexican-inspired spices.
• Highly Customizable: Easily adapt ingredients to suit your family’s preferences.
• Wholesome & Satisfying: Packed with vegetables, beans, and whole-wheat pasta.
• Perfect for Busy Weeknights: A complete, delicious meal that fits any schedule.

Ingredients You’ll Need

Creating this delicious One Pan Mexican Pasta Skillet uses simple, accessible ingredients. You likely have many of these pantry staples already!

• 1 16-ounce box whole-wheat pasta (any short shape like penne or rotini)
• 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
• 1 bell pepper, chopped (any color)
• 1 jalapeño, seeds removed, finely chopped
• 1 ear of corn, shucked (about ¾ cup kernels, fresh or frozen)
• 2 cloves of garlic, minced
• 1 15-ounce can black beans, drained and rinsed
• Did you know that black beans are a nutritional powerhouse? Learn more about the impressive health benefits of black beans.
• 1 14.5-ounce can diced tomatoes, with their liquid
• 3 ½ cups vegetable broth or water
• 1 cup unsweetened dairy-free yogurt (soy, almond, or cashew will work, or plain sour cream)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• Salt and freshly ground black pepper, to taste

Notes & Substitutions

Pasta: Use any short-cut pasta you prefer; whole-wheat adds fiber but regular pasta works too.

Oil: Olive oil or avocado oil are great choices.

Veggies: Feel free to add chopped onion, zucchini, or a second bell pepper. For a milder dish, omit the jalapeño.

Beans: Black beans are classic, but pinto beans make a delicious alternative.

Tomatoes: Crushed tomatoes can replace diced tomatoes for a smoother sauce.

Yogurt: Regular plain yogurt or sour cream works beautifully if you don’t need dairy-free.

Spices: Adjust the chili powder and cumin to your taste. A pinch of cayenne pepper adds extra heat.

Protein: Boost this dish by adding 1 cup of cooked shredded chicken, browned ground beef, or extra beans.

Cheese: Stir in some shredded Monterey Jack or cheddar cheese at the end for extra creaminess.

Essential Equipment

You only need a few basic tools to prepare this fantastic meal.

• A large (10-12 inch) deep skillet with a lid is crucial for cooking the pasta evenly.
• A cutting board and sharp knife for preparing vegetables.
• Measuring cups and spoons ensure accurate ingredient amounts.
• A stirring spoon or spatula helps mix everything together.

Step-by-Step Instructions

Get ready to create your flavorful One Pan Mexican Pasta Skillet with these easy instructions.

1. Sauté Aromatics: Heat the Pompeian Smooth Extra Virgin Olive Oil in your large, deep skillet over medium heat. Add the chopped bell pepper and finely chopped jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
2. Add Corn & Garlic: Stir in the fresh or frozen corn kernels and minced garlic. Cook for another 1-2 minutes, until the corn is slightly charred and the garlic is fragrant. Be careful not to burn the garlic.
3. Combine Beans & Tomatoes: Add the drained and rinsed black beans to the skillet. Pour in the can of diced tomatoes, including their liquid. Stir gently to combine all ingredients in the pan.
4. Introduce Pasta & Liquid: Add the uncooked whole-wheat pasta directly into the skillet. Pour in 3 ½ cups of vegetable broth or water. Ensure the pasta is mostly submerged in the liquid.
5. Simmer Pasta: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet with a lid, and cook for 15-18 minutes, or until the pasta is tender. Stir occasionally to prevent sticking and ensure even cooking.
6. Stir in Creaminess & Spices: Once the pasta is cooked and most of the liquid has been absorbed, remove the skillet from the heat. Stir in the unsweetened dairy-free yogurt, chili powder, ground cumin, smoked paprika, and ground turmeric.
7. Final Touches: Continue to stir until all the ingredients are evenly coated and the sauce thickens and becomes creamy. Season generously with salt and freshly ground black pepper to taste.

Make Ahead & Storage

Prep Ahead: Chop your bell pepper, jalapeño, and mince your garlic ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. This makes assembly even faster on cooking day.

Storage: Store any leftover One Pan Mexican Pasta Skillet in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water if the pasta seems dry. You can also microwave individual portions until heated through.

Freezing: Freezing is not recommended for this dish. The pasta can become mushy, and the creamy sauce may separate upon thawing, affecting the texture.

Pro Tips & Troubleshooting

Perfect Pasta: Avoid overcooking your pasta. Check for al dente doneness a few minutes before the suggested cooking time to ensure it remains firm.

Adjusting Spice: For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper with the other spices. For less spice, omit the jalapeño entirely.

Creaminess: If the sauce seems too thin after adding the yogurt, let it simmer uncovered for a few more minutes to reduce. If it’s too thick, stir in an extra splash of broth or water.

Flavor Boost: A squeeze of fresh lime juice and a sprinkle of chopped fresh cilantro stirred in at the end can brighten all the flavors in this dish.

Too Dry: If the pasta absorbs all the liquid before it’s fully cooked, simply add another ½ cup of broth or water and continue simmering.

Too Watery: Remove the lid and let the skillet simmer uncovered for a few extra minutes. This allows the excess liquid to evaporate, thickening your sauce.

Prevent Sticking: Stir the pasta frequently while it simmers to ensure it cooks evenly and doesn’t stick to the bottom of the pan.

Serving Suggestions & Variations

This versatile One Pan Mexican Pasta Skillet is delicious on its own, but these additions make it even better.

Toppings: Garnish with fresh chopped cilantro, diced avocado, a dollop of sour cream or extra dairy-free yogurt, and a sprinkle of shredded cheese.

Serve With: Pair this hearty dish with a simple side salad tossed with a light vinaigrette, or serve it alongside warm corn tortillas for scooping up the creamy sauce.

Meat Variation: For a heartier meal, brown 1 pound of ground beef, turkey, or chicken in the skillet before adding the bell peppers. Drain any excess fat, then proceed with the recipe.

Vegetarian Boost: Add extra black beans or crumbled plant-based protein along with the other ingredients to enhance the vegetarian profile.

Spicy Kick: Stir in a pinch of cayenne pepper or a dash of your favorite hot sauce during the last few minutes of cooking for an extra layer of heat.

Cheesy Version: Stir in 1 cup of shredded Monterey Jack, cheddar, or a Mexican blend cheese just before serving. Let it melt into the hot pasta for gooey deliciousness.

Veggie Swap: Feel free to swap or add other vegetables like zucchini, spinach (stirred in at the very end), or roasted sweet potato cubes.

Nutrition Information

This One Pan Mexican Pasta Skillet offers a fantastic balance of nutrients, making it a wholesome meal choice. The inclusion of whole-wheat pasta and black beans in this dish significantly contributes to your intake of dietary fiber. Discover the various health benefits of dietary fiber. It’s rich in fiber from the whole-wheat pasta and black beans, providing sustained energy. The vegetables contribute essential vitamins and minerals, while the beans and optional protein boost the protein content. This estimated nutritional breakdown is per serving and can vary based on specific ingredients and brands used.

Nutrient	Amount (Estimated)
Calories	420-480 kcal
Total Fat	10-14g
Saturated Fat	2-4g
Cholesterol	0-5mg
Sodium	500-650mg
Total Carbs	65-75g
Dietary Fiber	10-14g
Total Sugars	6-8g
Protein	18-22g

Frequently Asked Questions (FAQ)

• Can I make this vegan? Yes, this recipe is naturally vegan if you use dairy-free yogurt and vegetable broth.
• Is this recipe gluten-free? You can easily make this dish gluten-free by using your favorite gluten-free short-cut pasta.
• Can I use different vegetables? Absolutely! Feel free to incorporate onions, zucchini, spinach, or mushrooms into your skillet.
• How spicy is this dish? The recipe offers a mild kick from one jalapeño. You can adjust the spice level by adding more or less jalapeño.
• What are good toppings for this skillet? Fresh cilantro, diced avocado, dairy-free sour cream, or shredded vegan cheese are all excellent choices.
• How long do leftovers last? Leftovers of this One Pan Mexican Pasta Skillet will stay fresh in an airtight container in the refrigerator for 3-4 days.

Conclusion

This One Pan Mexican Pasta Skillet proves that delicious, wholesome meals don’t need to be complicated or time-consuming. With minimal cleanup and maximum flavor, it’s truly a game-changer for busy weeknights. This simple recipe delivers a satisfying blend of textures and spices in one convenient dish. Give this one-pan marvel a try tonight and discover your new family favorite! Share your thoughts and feedback in the comments below.