One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms

I love cooking, but the cleaning part is not my forte.  I say it’s overrated!

Time for more hearty, one-pot meals, like this one.

Comforting pasta, hearty red beans and a cheesy sauce – perfect for tonight’s dinner.
One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms
Classic fajita veggies, carrots, peppers and mushrooms were used in this dish, but it would be delicious with any veggie you have on hand.

One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms

Tip:  Cooking your own beans from the bulk section will save tons of money!  I prepare about 6 cups of dried beans at a time.  
Slow Cooker Method: To prepare simply rinse the beans well and place in a large bowl.  Cover with plenty of water – the beans will soak in quite a bit.  Let sit overnight.  
Drain and place beans in slow cooker; cover beans with water or broth; cook on low 
 for six hours. Let cool; spoon into freezer safe baggies – about 2 cups at a time and freeze flat until ready to use.

One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms
One-Pot, Cheesy Fajita Pasta

Serves about 8 1-cup servings
Vegan, Gluten Free
Printable Recipe 


1 onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced 
1 pkg fajita seasoning mix, Simply Organic
2 cups cooked dark red kidney beans
24 oz strained tomatoes, Bionaturae
2 cups water
3 cups dry gluten free pasta, Tinkyada
1 cup vegan shredded cheese, Dayia (or any shredded cheese you prefer)


1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about 5 minutes or until softened; add garlic, cook an additional minute.  Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet. 

2. Add strained tomato, water and pasta.  Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.

3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.

Nutrition Facts (with full seasoning packet) 
8 Servings
Amount Per Serving

Calories 218.7 
Total Fat 3.9 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 571.5 mg
Potassium 290.0 mg
Total Carbohydrate 39.1 g
Dietary Fiber 7.8 g
Sugars 5.3 g
Protein 6.9 g

Vitamin A 12.2 %
Vitamin B-12 0.1 %
Vitamin B-6 4.9 %
Vitamin C 54.6 %
Vitamin D 2.3 %
Vitamin E 0.9 %
Calcium 2.2 %
Copper 7.8 %
Folate 10.7 %
Iron 9.3 %
Magnesium 5.6 %
Manganese 10.9 %
Niacin 9.9 %
Pantothenic Acid 3.1 %
Phosphorus 8.0 %
Riboflavin 7.5 %
Selenium 3.0 %
Thiamin 12.0 %
Zinc 3.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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