Easy One-Pan Mexican Pasta Skillet

Published on: January 2, 2026

A vibrant, steaming bowl of Easy One Pan Mexican Pasta Skillet, garnished with sour cream and cilantro, rests on a dark granite countertop in a modern kitchen.

Life gets busy, especially for parents and beginners in the kitchen. That’s why quick, flavorful meals that minimize cleanup are a true lifesaver. This Easy One-Pan Mexican Pasta Skillet delivers on all fronts, bringing vibrant, zesty Mexican flavors to your table with incredible simplicity. You’ll love how effortless it is to create a hearty, satisfying dish that uses just one pan from start to finish.

Table of Contents

Why You’ll Love This Easy Mexican Pasta

True One-Pan Convenience: Cook everything from start to finish in a single skillet, simplifying your cooking process.
Vibrant, Zesty Mexican Flavors: Enjoy a delicious blend of chili powder, cumin, and fresh vegetables for an authentic taste.
According to a blog by SGR777 Foods, spices like cumin and chili powder enhance flavor and aid digestion.
Highly Customizable Ingredients: Easily adapt the recipe with your favorite protein or extra veggies to suit your family’s preferences.
Perfect for Busy Weeknights: This fast-cooking skillet meal helps you get dinner on the table quickly without any fuss.
Minimal Dirty Dishes: Forget the pile of pots and pans; cleanup is a breeze thanks to the one-pan method.
Family-Friendly Appeal: Even picky eaters will enjoy the comforting pasta combined with mild, delicious Mexican flavors.

Ingredients You’ll Need

Creating this delightful Easy One-Pan Mexican Pasta Skillet starts with a few simple, wholesome ingredients. You’ll gather fresh produce, pantry staples, and key spices to build a robust flavor profile in one go. The beauty of this dish lies in its accessible ingredients that come together seamlessly.

Produce: 1 chopped bell pepper, 1 finely chopped jalapeño (seeds removed for less heat), 2 minced cloves of garlic, 1 ear of corn (about ¾ cup kernels).
Pantry Staples: 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil, 1 (15-ounce) can black beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (with liquid), 1 cup vegetable broth (or water).
Pasta: 1 (16-ounce) box uncooked short-cut pasta (such as rotini, penne, or elbow macaroni).
Key Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground turmeric, salt and pepper to taste.
Creamy Element: 1 cup unsweetened dairy-free yogurt (soy, almond, or cashew work well).

Notes & Substitutions

You can easily adjust this recipe to fit your taste and what you have on hand. Feel free to experiment with different short-cut pasta shapes like farfalle or shells for a fun texture. For added vegetables, consider zucchini, spinach, or diced carrots, stirred in during the last few minutes of cooking. If you want to boost the protein, add cooked shredded chicken or browned ground beef along with the black beans. You can easily adjust the spice level by including the jalapeño seeds or adding a pinch of cayenne pepper. For the creamy element, traditional sour cream or a dollop of cream cheese can also work in place of dairy-free yogurt.

Equipment

You won’t need much to whip up this flavorful Easy One-Pan Mexican Pasta Skillet. The best part is that everything cooks in a single vessel.

Main Cookware: One large, deep skillet or a Dutch oven (at least 12-inch diameter).
Basic Tools: A cutting board, a sharp knife for chopping, and a sturdy stirring spoon.

Step-by-Step Instructions

This Easy One-Pan Mexican Pasta Skillet comes together effortlessly with these simple steps. Follow along for a delicious meal with minimal cleanup.

Prep Vegetables: Start by chopping your bell pepper and removing the seeds from the jalapeño before finely chopping it. Mince your garlic cloves and shuck the ear of corn if using fresh.
Sauté Aromatics: Heat the Pompeian Smooth Extra Virgin Olive Oil in your large, deep skillet over medium heat. Once hot, add the chopped bell pepper and jalapeño. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Add Corn & Garlic: Stir in the fresh corn kernels and minced garlic. Continue to cook for another 1-2 minutes, stirring constantly, until the corn is slightly charred and the garlic is fragrant. Be careful not to burn the garlic.
Incorporate Liquids & Pasta: Pour in the can of diced tomatoes (with its liquid) and the vegetable broth. Add the uncooked short-cut pasta directly into the skillet, ensuring it’s mostly submerged in the liquid.
Simmer Until Cooked: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Stir in Beans & Spices: Uncover the skillet. Add the drained and rinsed black beans, chili powder, ground cumin, smoked paprika, and ground turmeric. Stir everything together until well combined and heated through.
Add Creamy Element: Remove the skillet from the heat. Stir in the unsweetened dairy-free yogurt until it is fully incorporated, creating a creamy texture.
Season to Taste: Taste the pasta and adjust the seasoning as needed. Add salt and freshly ground black pepper to your preference.
Serve Immediately: Garnish your warm Easy One-Pan Mexican Pasta Skillet with your favorite toppings and enjoy right away.

Pro Tips for Success

Achieve the best results with your Easy One-Pan Mexican Pasta Skillet by keeping these simple tips in mind.

Ensure Adequate Liquid: Make sure the pasta is mostly covered by liquid at the start to cook properly. Add a little more broth if needed during simmering.
Stir Frequently: Stir the pasta occasionally while simmering to prevent it from sticking to the bottom of the pan and ensure even cooking.
Do Not Overcook Pasta: Check the pasta for al dente doneness. Overcooked pasta can become mushy in the skillet.
Adjust Heat Level: For a milder dish, remove the seeds and white membrane from the jalapeño. For more heat, leave some seeds in or add a pinch of cayenne.
Let Skillet Rest: Allow the skillet to rest off the heat for 2-3 minutes before serving. This lets the sauce thicken slightly and flavors meld.

Serving Suggestions, Storage & Variations

This versatile Easy One-Pan Mexican Pasta Skillet is delicious as is, but can be customized further.

Serving Suggestions: Garnish generously with fresh cilantro, sliced avocado, a sprinkle of shredded cheese (dairy or non-dairy), or a squeeze of fresh lime juice. A dollop of extra dairy-free yogurt or sour cream also makes a great topping.
Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it seems too dry.
Variations:
- Protein Boost: Stir in 1 cup of cooked, shredded chicken or 1 pound of browned ground beef or turkey during step 6.
- Bean Swap: Experiment with different types of beans, such as pinto beans or cannellini beans, for a different twist.
- Extra Veggies: Add diced zucchini, chopped spinach, or frozen peas during the last 5 minutes of cooking.
- Spicy Kick: For a smoky heat, include 1-2 chopped chipotle peppers in adobo sauce along with the diced tomatoes.

Nutrition Information

This Easy One-Pan Mexican Pasta Skillet offers a balanced meal, rich in fiber from the whole-wheat pasta and black beans. It provides a good source of plant-based protein and essential vitamins from the fresh vegetables. Please note that nutritional values can vary based on specific ingredients and portion sizes. This information is an estimate.

Research from Healthline highlights that black beans are rich in plant-based protein and fiber, which can contribute to lowering chronic disease risk.

Nutrient	Per Serving (Est.)
Calories	450-550 kcal
Protein	18-25 g
Fat	10-15 g
Carbohydrates	60-70 g
Fiber	10-15 g
Sodium	600-800 mg

You can customize this recipe to fit various dietary needs, making it lower in sodium by using unsalted broth and adjusting added salt, or increasing fiber with more vegetables.

Frequently Asked Questions (FAQ)

Can I use any type of pasta?
Yes, any short-cut pasta like rotini, penne, or elbow macaroni works best for this Easy One-Pan Mexican Pasta Skillet. Long pasta shapes will not cook as evenly in the skillet.
How can I make this spicier?
To add more heat, leave the seeds in the jalapeño, add a pinch of cayenne pepper, or include a dash of your favorite hot sauce. You can also mix in some chipotle powder with the other spices.
Can I add meat to this recipe?
Absolutely! Brown ground beef, turkey, or chicken in the skillet before adding the vegetables. Alternatively, stir in cooked, shredded chicken or rotisserie chicken along with the black beans.
Is this recipe suitable for vegans?
Yes, this recipe is already vegan, assuming you use vegetable broth and dairy-free yogurt. It’s a fantastic plant-based option for a hearty meal.
How long does it last in the fridge?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave.

Conclusion

This Easy One-Pan Mexican Pasta Skillet truly embodies simplicity and deliciousness, proving that healthy, flavorful meals don’t require extensive effort or a mountain of dishes. It’s the perfect solution for busy weeknights when you crave something comforting yet quick to prepare. Don’t hesitate to give this convenient and versatile recipe a try; you’ll love how easy it is to bring a taste of Mexico to your family’s table.