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Whole Wheat Mexican Vegetable Pasta

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x


Units Scale
  • 1 tsp cooking oil
  • 1/2 onion, chopped
  • 1 garlic clove, minced or crushed
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 14 oz. can tomato sauce
  • 1 cup spicy salsa
  • 2+ cups of vegetable broth
  • 1 lb. whole wheat pasta, uncooked
  • 1 can black beans, rinsed and drained
  • 1 1/2 cups corn kernels
  • salt & pepper
  • 2 cups shredded cheddar cheese (or colby jack or Mexican cheese mix)
  • tortilla chips & fresh cilantro


  1. In a very large skillet over medium heat, add the cooking oil, onion, and garlic. Cook for two minutes before adding the bell pepper, ground cumin, and chili powder.
  2. Cook for three more minutes before adding the tomato sauce, salsa, 2 cups of broth, and the dry pasta.
  3. Bring to a simmer and cook over medium-low heat, stirring every few minutes, until the pasta has absorbed all of the liquid and is soft. If you need to add more broth (or water), so do.
  4. Just before the pasta is done, add the beans and corn. Stir to combine. Add salt and pepper to taste.
  5. When the pasta is finished, sprinkle the melted cheese over the top (transfer the pasta to an oven-safe pan if your skillet is not oven-safe), and broil 3" under the broiler until the cheese is melted and bubbling (about 2 minutes).
  6. Serve hot, topped with crushed tortilla chips and fresh cilantro.