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When it comes to comfort food, few dishes can rival the delightful combination of pasta and zesty flavors found in the Zesty Black Bean Taco Pasta Bake. This innovative recipe brings together the hearty texture of penne pasta with the vibrant tastes of a classic taco, creating a dish that is both satisfying and exciting. Whether you’re preparing a weeknight dinner for the family or hosting a casual gathering with friends, this pasta bake is sure to impress with its bold flavors and appealing presentation.

Zesty Black Bean Taco Pasta Bake

Discover the Zesty Black Bean Taco Pasta Bake, a delicious fusion of comforting pasta and vibrant taco flavors. This easy-to-make dish features penne pasta, black beans, corn, and a blend of spices, creating a satisfying meal for any occasion. Perfect for busy weeknights or gatherings with friends, it's versatile enough to accommodate various dietary preferences. Enjoy bold flavors and a creamy, cheesy topping that will keep everyone coming back for more!
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Ingredients
  

8 oz. penne pasta

1 can (15 oz.) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small onion, diced

2 garlic cloves, minced

1 packet (1 oz.) taco seasoning

1 can (14 oz.) diced tomatoes with green chilies

1 cup salsa (mild or spicy, to taste)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for heat)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes, or until the onion is translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Combine Ingredients: In the skillet, add the cooked pasta, black beans, corn, taco seasoning, diced tomatoes (with juices), and salsa. Stir until well combined. Season with salt and black pepper.

          Layer with Cheese: In a large baking dish, spoon half of the pasta and bean mixture. Sprinkle half of the shredded cheddar and Monterey Jack cheese on top. Add the remaining pasta mixture and top with the rest of the cheese.

            Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and optional jalapeño slices before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6