This 10 Minute Mexican Taco Pasta is packed with flavour, plant based protein and nutritious ingredients to keep you going throughout the day- the perfect meal to bring to school or work.

Hello to a new week and Happy Monday! Monday is my LONGEST day of the week so I definitely make sure to have all my meals prepped and ready to go.. but I also like to actually enjoy my meals This pasta combines two of my favourite things! Tacos and Pasta.

With just a few simple ingredients and 10 minutes of your time, a delicious meal can be prepared!

What I love about this dish is that it tastes good warm or cold so if I don’t have access to a microwave near by, I can still enjoy my meal at room temp. Plus, its high in protein and packed with veg so its actually satisfying.

This 10 Minute Mexican Taco Pasta:

  • is vegan friendly

  • is dairy & gluten free

  • is meal prep friendly

  • is high in protein

  • is quick to make, takes only 10 minutes!

  • can be eaten warm or cold

  • is perfect to take on the go for lunch

  • can be mixed and matched with different beans and vegetables

  • and so satisfying!

Tips and Tricks to making Mexican Taco Pasta

  • rinse your pasta after cooking to stop the cooking process so it doesn’t become mushy when kept in the fridge

  • keep the pasta and the rest of the mixture separate and you can use it as a filling in burritos and wraps!

  • chop your avocado and store it into a separate tupperware when taking it for lunch or on the go

  • mix in other additional vegetables like spinach, lettuce or kale!

  • adjust the spiciness at the end by adding a couple drops of hot sauce

If you recreate this 10 Minute Mexican Taco Pasta please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  1. Cook pasta according to package. In the mean time, gather and cut up all your vegetables.

  2. Combine the rest of the ingredients into a bowl and give it a mix.

  3. Top with diced avocado, cilantro and/or hot sauce!



  • PREP TIME: 2 minutes

  • COOK TIME: 8 minutes




  • 2 c dry fusilli pasta

  • 1.5 c canned or frozen corn

  • 2 c cooked black beans

  • ¼ c minced red onion (or green onions)

  • 1/2 c chopped red bell pepper

  • 1 c tomato halves

  • 1 cup salsa

  • 2 tsp garlic powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • 1 tsp chipotle powder

  • 2 limes juiced

  • Toppings: avocado, cilantro, hot sauce, vegab sour cream


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *