Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten-free) ready in about 55 minutes turns spaghetti, (15 oz), drained and rinsed black beans, diced red bell pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 520 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

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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Frequently asked questions

How long does Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Chipotle Black Bean Pasta with Roasted Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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