Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant pasta dish featuring smoky chipotle-glazed black beans and roasted vegetables, tossed with al dente spaghetti for a satisfying weeknight meal. This American Fusion-inspired pasta recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs spaghetti, black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 American Fusion cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 cup cherry tomatoes and 1/2 cup diced red bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 15-20 minutes until tomatoes blister and bell pepper softens.
  2. Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  3. Step 3: In a large bowl, combine 1 can (15 oz) black beans, 1 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until evenly coated.
  4. Step 4: Heat the roasted vegetables and black bean mixture in the same pot over medium heat for 2 minutes, stirring occasionally.
  5. Step 5: Add the drained spaghetti and 2 tbsp reserved pasta water to the pot. Toss for 2 minutes until pasta is coated and sauce thickens, adding more reserved pasta water if needed.
  6. Step 6: Remove from heat. Stir in 1/4 cup fresh cilantro and 1/2 cup grated Parmesan cheese until combined. Serve immediately.

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