This easy black bean spaghetti recipe takes an Italian favorite and turns it into a Taco Pasta dish. You'll find all your favorite taco flavors in this slimmed down protein-packed main dish recipe! Ready in under 30 minutes.
If you are looking for a fun main dish recipe that changes things up and you love the flavors in Mexican food, you'll love this spin on traditional spaghetti.
It's an easy recipe with delicious flavors and topped with loads of fresh veggies! It's a healthy meal that's naturally gluten-free.
Easy Taco Pasta
This recipe is not the same as a taco salad. Think traditional tomato sauce spaghetti swapped to have favorite flavors from a taco, toppings included!
We've used black bean pasta (more below), a salsa pasta sauce with lean ground turkey and loads of toppings like crunchy iceberg lettuce, fresh tomatoes, a sprinkle of grated cheese and more (you choose your favorites).
What is Black Bean Pasta?
This pasta is made from black beans (black soybeans instead of black turtle beans) and tastes just like black beans. It's a natural flavor to add with Mexican or Southwestern ingredients.
The great thing about black bean spaghetti is that it's much higher in protein, fiber and some key nutrients than regular wheat pasta. It's also lower in calories.
As an example regular pasta (2 oz serving) has 7 grams of protein where black bean spaghetti has 25 grams. Regular spaghetti has 3 grams of fiber where the black bean version has 11 grams. It's also naturally gluten-free. More nutrition facts info found here.
It's not the prettiest color (the black soy bean pasta) but it's easy to get over that when you take a bite of this Mexican-inspired pasta combo! The colorful ingredients offset the pasta color.
Unlike some other bean pastas these spaghetti noodles really taste like regular black beans. They are a good alternative to traditional wheat pasta especially when looking for healthy foods to swap.
What makes this skinny?
- using organic black bean spaghetti instead of traditional pasta
- using 99% lean ground turkey instead of higher fat ground beef
- loads of vegetable toppings adding volume (making it filling with lower calories) and nutrition to the recipe
Recipe Ingredients + Notes
Olive oil. A small amount is used to sauté the ground turkey.
Ground turkey. We used 99% fat free ground turkey and the nutritional info is based on that. Any ground turkey, or ground meat can be used. Adjust the calories accordingly.
Taco seasoning. One tablespoon of taco seasoning is used. We like using homemade taco seasoning which keeps the sodium level lower.
Salsa. Using a restaurant style salsa which is smoother is our preference but any salsa works. Use a mild salsa so it doesn't over take the recipe with spicy heat. You'll need 24-ounce so one type of salsa can be used or mix two types.
Non Fat Sour Cream. Just a ¼ cup adds some creaminess to the spicy sauce.
Stick to vegetables for lower calorie options that add volume to the dish!
Iceberg lettuce. Finely shredded. Can be purchased shredded for time savings.
Tomatoes. Chopped fresh tomatoes. Any type of tomatoes can be used.
Grated Mexican cheese blend. It's hard to imagine Mexican food without the delicious cheese! This is a major source of calories so add sparingly.
Avocado. Sliced, chopped or guacamole.
Cabbage. Finely shredded purple cabbage.
Sliced jalapeno peppers. Regular or pickled jalapenos can be added.
Sliced green onions.
How to make Taco Black Bean Spaghetti - Step-by-Step
STEP 1. Make the pasta
Follow the instructions on the pasta package to prepare the black bean spaghetti in a large pot of water.
STEP 2. Make the spaghetti sauce
While the pasta cooks, prepare the sauce.
In a large skillet over medium heat, heat oil (photo 1). When the surface is rippling add the ground turkey. Sauté until it's fully cooked and no pink color is present.
Sprinkle the taco seasoning over the turkey and stir to combine (photo 2).
Add the salsa and sour cream (photo 3). Stir to fully combine (photo 4).
Bring to a gentle simmer over medium to low heat for 5 minutes.
STEP 3. Combine
When the noodles are cooked and drained (photo 5), add them to a large bowl for serving. Layer the sauce on top of the pasta (photo 6) followed by the toppings (photo 7). Serve hot.
Combining the sauce and pasta. We've noticed black bean pasta does not 'coat' with sauce the same way as regular semolina pasta. Toss the pasta and sauce ingredients to serve a combination of both.
How to Store
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. We do not recommend freezing.
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Taco Black Bean Spaghetti
- 1 7-ounce package Organic Black Bean Spaghetti Noodles
- 2 teaspoons Olive Oil
- 1 pound 99% fat free Ground Turkey
- 1 tablespoon Taco Seasoning
- 1 24-ounce jar Mild Salsa
- ¼ cup Fat Free Sour Cream
- 1 cup finely sliced Iceberg Lettuce
- 1 cup finely sliced or shredded Red Cabbage
- 1 medium Tomato chopped
- grated Mexican Cheese Blend optional
- Prepare the black bean pasta as instructed on the package.
- While the pasta is cooking, prepare the sauce. In a large skillet over medium heat, add the olive oil. When it begins to shimmer to the eye, add the turkey and sauté until it is fully cooked. Sprinkle with the taco seasoning and toss to coat the turkey.
- Add the salsa and the sour cream to the skillet. Stir to fully combine and allow to simmer for five minute, still over medium heat.
- When the pasta has been cooked and drained, add it to a serving bowl. Layer the sauce on top of the noodles followed by the lettuce, cabbage, tomatoes and the cheese. Serve immediately.