This Mango Margarita is refreshing and tropical, with fresh lime juice for just the right amount of bright balance. Made with frozen mango, it’s a recipe you’ll bring out anytime you’ve got Mexican food on the menu!
Email Me the Recipe!
Please enable JavaScript in your browser to complete this form.
Please enable JavaScript in your browser to complete this form.
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
You’re 5 minutes away from the best mango margarita you’ve ever tasted!
Step away from the bottled mango margarita mix! It takes the same amount of time to make a mango marg from scratch when you start with frozen mango.
This, my friends, is the secret to mango margarita success. Fresh mangoes can be finicky, but frozen mangoes are always perfectly sweet because they’re picked and packaged at the peak of ripeness.
It’s also the secret to this margarita’s ease. No slicing and pitting and dicing, just throw some frozen mango cubes into a blender. You can do this!
Let’s talk about what makes this recipe a standout.
Bright and Balanced. I’m not a fan of cloyingly sweet cocktails, so you’re not going to get that here. It’s fruity, sweet, and tropical, but each serving has the juice of a whole lime to bring lots of tart brightness to balance the mango.
No Special Equipment Needed. Just a blender! If you don’t have a full bar set-up, you’ll appreciate not having to improvise a cocktail shaker and such.
Never Disappoints. When you start with sweet frozen mango (and not a bottled mixer!), you can’t go wrong.
If you adore margaritas as much as I do, don’t miss my Spicy Margarita Recipe and this St. Germain Margarita!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Frozen Mango. If you want to use fresh mangoes, you’re still going to have to freeze it to get that thick frozen margarita vibe. (If they’re not frozen, the margarita will still be delicious, just not quite as thick.)
Blanco Tequila. Clean and crisp to let the mango shine.
Fresh Lime Juice. Don’t use bottled! Fresh has a more vibrant, dynamic flavor.
Cointreau or Triple Sec. Adds a subtle orange flavor.
Agave Nectar. You can swap in simple syrup if you’d like, but agave is the more authentic choice.
Ice. More ice will make a thicker margarita, but just keep in mind it will also water down the flavor, so be careful about how much you add.
Salt. Just a pinch enhances all the flavors.
Tajin and Lime. For rimming the glass.
Step-By-Step Instructions
Rim the Glass (photo 1). Run a lime wedge around the rim of your glass, then dip it into Tajin to coat.
Blend the Base (photo 2). In a high-speed blender, combine the frozen mango, tequila, lime juice, Cointreau, agave, and a pinch of salt. Blend until smooth.
Adjust the Texture (photo 3). Add a couple of small handfuls of ice and blend again. Continue adding ice until you reach your desired thickness. Taste and adjust.
Serve. Pour into glasses, garnish with lime wedges, and enjoy immediately. ENJOY!
Recipe Variations
Heat Things Up. Add jalapeño or a pinch of cayenne to the blender.
Make It Mocktail. Skip the alcohol and add a little extra lime juice and sparkling water.
What to Serve with Mango Margaritas
Tacos. Taco night is so much better when it includes a mango margarita! Try my Salmon Tacos or Shrimp Tacos
Other Tex-Mex Faves. Like this Healthy Taco Salad or Vegetarian Enchiladas.
Chips and Dip. My Homemade Guacamole and Corn Salsa are always wins.
This frozen mango margarita blends sweet mango with lime and tequila into a refreshing cocktail that’s perfect for warm days and gatherings.
Course Drinks
Cuisine American, Mexican
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 2drinks
Calories 356kcal
Author Erin Clarke / Well Plated
Ingredients
2cupsfrozen mango chunksabout 8 ounces
½cupblanco tequila4 ounces
¼cupfreshly squeezed lime juice2 ounces; about 2 limes
2tablespoonsCointreau1 ounce or triple sec
2tablespoonslight agave nectar2 ounces
Ice
Pinchkosher salt
Lime wedgesfor serving and rimming
Tajinfor rimming
Instructions
If desired, rim your glasses with tajin by running a lime wedge around the edge to moisten it, then dipping it in tajin to adhere.
In a high-speed blender, combine the mango, tequila, lime juice, Cointreau, agave, and salt. Blend until smooth.
Add 2 small handfuls of ice and blend. Blend, then taste and adjust the margarita as desired. If you'd like it thicker, continue adding ice until your desired consistency is reached.
Pour into glasses and enjoy immediately, garnished with additional lime.
Last updated: 2026 | This post contains affiliate links. If you enroll through my link and use the code FITNESSISTA, you’ll get up to $250 off and I may earn a commission at no extra cost to you.
Hiiii friends! I hope you had a wonderful weekend and that you’re enjoying the morning. Today I wanted to chat about one of my favorite topics: IHP.
If you’ve been following along here for a while, you know that I’ve spent years building out my nutrition and fitness coaching practice and that I’m someone who genuinely loves learning. I’ve collected a lot of certifications over the years (Precision Nutrition, NASM Personal Trainer, Weight Loss Specialist, Women’s Fitness Specialist, Corrective Exercise Specialist, 200-hour yoga RYT, and more), and each one has added something meaningful to the way I work with clients.
But there was always a gap.
Working with nutrition clients online, I kept running into situations where I knew something deeper was going on – a hormonal imbalance, a gut issue, a mineral deficiency – and all I could do was refer out. Suggesting specific labs or interpreting test results is simply not within the scope of practice for a nutrition coach or personal trainer. I’d added other practitioners to my team who could run those tests, but as my online practice grew, I wanted to be able to do this work myself.
That’s what led me to the Integrative Health Practitioner (IHP) certification, and after completing both Level 1 and Level 2 (over 100 hours of coursework, continuing education, and some very challenging tests later), I can give you a thorough, honest picture of what to expect.
Interested in Enrolling? Start Here.
Use code FITNESSISTA for $100 off Level 1, or $250 off both levels.
IHP Certification Review: What I Learned, What It Costs, and Is It Worth It (2026)
What Is the IHP Certification?
The Integrative Health Practitioner certification was created by Dr. Stephen Cabral, a Board Certified Doctor of Naturopathy, founder of EquiLife and the Integrative Health Practitioner Institute, and author of the international bestseller The Rain Barrel Effect. (If you haven’t read it yet, get it. It’s free!) After nearly 20 years, over 600,000 pages of research, dozens of certifications in the natural health field, and over a quarter of a million private client sessions…. Dr. Cabral is the real deal.
I’d been following him on Instagram for a couple of years and had him as a guest on the podcast before I enrolled. When we wrapped up the podcast, I knew I wanted to learn as much as I could from him, and when the partnership came together, I took it as a sign that the timing was finally right.
The program is built on 7 integrative disciplines:
Ayurvedic medicine – the science of life and body-typing
Bioregulatory medicine – the science of self-healing and rebalancing
Chinese medicine and herbalism – unlocking nature’s healing wisdom
Eastern philosophy – using the mind to heal the body
Traditional naturopathy – “right living” to reverse illness
Orthomolecular medicine – vitamins and minerals as medicine
Functional medicine – state-of-the-art lab testing to uncover underlying root causes
Everything is taught by Dr. Cabral himself, and I genuinely enjoyed the way he presents complex information, making it accessible and easy to implement. His real-world clinical experience is invaluable, and it comes through in every lesson.
The Two Levels: What’s the Difference?
IHP Level 1: The DESTRESS Protocol
Level 1 focuses on Dr. Cabral’s DESTRESS method: a root-cause lifestyle framework built around Diet, Exercise, Stress management, Toxin removal, Rest, Emotional balance, Supplementation, and Success mindset.
Each lesson runs about 30 minutes, and Dr. Cabral includes suggested reading, complementary podcast episodes, and tons of client-ready handouts and resources throughout. The full Level 1 course can take around 6 months depending on your pace. It’s super comprehensive.
I loved Level 1. I found myself learning something valuable from every single lesson. But it’s the big-picture foundation and it builds your framework and vocabulary. The application really comes in Level 2.
Want the full breakdown? Read my complete IHP Level 1 review here.
IHP Level 2: Functional Labs
This is where things got really exciting for me. During each module I kept thinking: this is exactly what I want to learn. This is how I want to help my clients.
Level 2 is almost entirely focused on functional medicine labs. You learn how to recommend specific home lab tests, analyze results, and suggest action plans based on what you find.
Here’s what’s covered:
Food Sensitivity Testing: IgG reactions to 190 foods on a scale from not significant to high. These are sensitivities (not allergies) and can show up as headaches, joint pain, skin rashes, poor mood, and more.
Parasite and Bacteria Stool Testing: key gut bacteria and parasite markers connected to brain fog, low energy, body pain, and headaches.
Organic Acids (OAT): an evaluation of intestinal yeast and bacteria that can contribute to fatigue, behavior issues, immune dysfunction, and more. Many people with chronic illness and neurological issues show up here. I run this test with clients almost every single day.
Omega-3 Testing – your Omega-6 to Omega-3 ratio, which has real implications for heart health, inflammation, mood, energy, skin, and muscle and joint pain. (Fun fact: research shows that when Omega-3 levels in the blood reach 9% or more, the risk of sudden cardiac death drops dramatically. That alone was eye-opening.)
Adrenal Hormone Testing – estrogen, progesterone, and cortisol patterns throughout the day.
Thyroid Adrenal Hormone Testing – adds testosterone, DHEA, thyroid markers (T4, T3, TSH, TPO antibodies), insulin, A1C, and vitamin D. Weight loss has far more to do with hormone balance and metabolism than most people realize.
HTMA (Hair Tissue Mineral Analysis) – a foundational lab using just a hair sample that looks at mineral levels, electrolytes, and toxic heavy metals, and gives insight into how your body is responding to stress and whether you’re a slow or fast oxidizer.
Note: these labs are not intended to diagnose, prevent, treat, or cure any disease, but they provide incredibly specific and actionable information about your individual body. I actually love this aspect of the labs; we’re looking for underlying imbalances but nothing scary.
About two-thirds of the way through Level 2, I realized that if I kept trying to master every module before moving on, I’d never finish, because you could honestly spend a lifetime going deep on any one of these tests. The best way to really learn this material is to do it: read real results, re-watch the relevant module as you go through each marker, and keep layering in podcasts, books, and continuing education. That’s still how I approach it.
For the full Level 2 breakdown, read my IHP Level 2 review here
How Much Does the IHP Cost?
Pricing can change, so I always recommend checking current enrollment details directly.
That said:
Level 1 is the lower-cost entry point, with payment plan options available
Both levels together is where the bigger investment (and bigger discount) comes in. I think that Level 2 is ABSOLUTELY worth it. (Worth saying here that I’m currently working my way through Level 3 and loving every second)
Use code FITNESSISTA for $100 off Level 1, or $250 off both levels
IHP also periodically runs enrollment specials, so it’s worth keeping an eye out if timing is a factor for you.
For context on value: the functional lab training alone – something very few coach-level certifications offer at this depth – would cost significantly more if pursued through individual courses or clinical training programs.
What I Actually Love About the IHP Program
It fills a real gap in traditional health coaching. As a nutrition coach and personal trainer, there’s a hard ceiling on how deep you can go with clients. The IHP certification – especially Level 2 – gave me tools to actually get to root causes, not just offer general lifestyle guidance.
Dr. Cabral is genuinely one of the good ones. If you follow him on Instagram or listen to his podcast, you already know this. He’s incredibly knowledgeable, but you can also just tell that he’s a genuinely good person who truly wants to help people heal. That comes through in every lesson.
The support structure is excellent. There’s a private Facebook group for IHP candidates and certified practitioners, live Zoom Q&A calls, and – for Level 2 graduates who complete an additional mentorship program – they’ll even refer clients to you directly. The handouts and resources are another huge plus; Dr. Cabral shares the exact protocols he uses in his own practice, which makes it easy to start implementing with clients right away.
Self-paced with lifetime access. No cohort deadlines to stress over. You can move quickly when life allows and slow down when it doesn’t. (This is why it’s taken me 18 years to complete Level 3 lol.) They’re also constantly adding new modules, handouts, and content to the platform.
You don’t need a health background to start. We have IHPs who completely changed careers because of this program, and also physical therapists, nurses, doctors, personal trainers, and dental professionals. It truly spans backgrounds.
The mission behind it is beautiful. The idea is that you heal yourself and then go on to heal others. That’s something I believe in completely, and it’s been extra meaningful to me as I’ve been on my own healing journey.
What I’d Tell You to Know Going In
The lessons require your full attention. This was my only real frustration: Dr. Cabral goes into a lot of information (even more so in Level 2), and I felt like I needed to be at my desk taking notes, not listening on a walk or during a commute. The upside is it forces you to actually absorb the material, but you can’t blast through it as quickly as you might want to.
It’s not a clinical credential. The IHP does not give you the authority to diagnose, treat, or prescribe. This is true of all health coaching certifications, and it’s something to go in knowing. You’re working within the scope of a health practitioner, which is still meaningful and impactful; it’s just a different lane than medicine.
You’ll need to purchase your own insurance after Level 2. Most grads go through a company like Alternative Balance. It’s fairly easy to set up, but it’s an ongoing cost to factor into your planning. (I think I pay about $160/year)
It takes real time. Level 1 typically takes around 6 months; Level 2 can take 6 months to a year. There’s no shortcut, and honestly, that’s appropriate for the amount of material covered.
Is the IHP Worth It in 2026?
For me, 10000% yes.
I want to be honest about why, though. I came to this already working in the health space, with a specific gap I needed to fill and a genuine passion for this type of work. IHP filled that gap. I’ve been able to add a new layer to my 1:1 coaching, work with family members and friends using these tools, and deepen my own healing process with knowledge I didn’t have before. (The timing was extra meaningful for me personally. Dealing with some unexpected health issues of my own made the functional lab material feel incredibly relevant.)
I’ve also been the person who was told “nothing is wrong” or “you’ll just have to live with it” by multiple physicians. I know firsthand how much it matters to have someone in your corner who thinks in root causes, who doesn’t give up on you when standard labs look “normal.” That’s the kind of practitioner I want to be, and IHP gave me real tools to get there.
If you’re a health professional looking for another way to serve your clients, or if you’re someone who wants to heal yourself and then help the people around you, I genuinely can’t recommend this program enough. I’d do both levels, especially if functional labs are your goal. That’s where the real magic happens.
Check out the IHP program and use code FITNESSISTA for up to $250 off
I only recommend programs I’ve personally completed and believe in. Enrolling through my link supports this blog at no extra cost to you.
Quick FAQs
Do I need a health background to enroll?
Nope! The program is open to everyone: career changers, health professionals, and genuinely curious people alike.
Can I just do Level 1?
Yes. Level 1 is its own certification. But if functional lab work is your goal, you’ll want both levels. I’d start with Level 1 to make sure the material resonates, then continue to Level 2. (If you purchase both at the same time, the pricing is better, though.)
How long does it take to finish?
Level 1 is typically around 6 months at a comfortable pace; Level 2 is similar or a bit longer. There’s no time limit, so you can go at whatever pace works for your life.
What can I actually do with this certification?
You can add functional health coaching to your existing practice, create new 1:1 or group offerings, use it to deepen your own personal health knowledge, and contribute to content you create. Level 2 graduates also have the option to receive client referrals through the IHP network.
Is there community support while you’re going through it?
Yes! The private Facebook group is active and genuinely helpful. And Dr. Cabral’s podcast (The Cabral Concept) is an ongoing resource that I still use regularly.
Check out the details here and my code is FITNESSISTA for your discount
Have questions about the IHP that I didn’t cover here? Drop them in the comments. I read every single one and am happy to help!
xo,
Gina
I’ll be updating this post annually to reflect any changes in pricing, curriculum, or program details.
Success! Check your email for a free 30-day meal and fitness cheat sheet
———————
The Workbook: https://bozmd.com/product/ketocontinuum-consistently-keto-diet-for-life-paperback-edition/
———————
Thanks for checking out the Dr. Boz Channel. See links below resources & recommendations.
Tune in Tuesday nights, 4PM Eastern/3PM Central to watch me Live!
We improve health – One ketone at a time.
———————
FREE STUFF
50 Keto Fat-Facts: http://on.bozmd.com/50fat
Dr. Boz Ratio Spreadsheet: http://on.bozmd.com/DBR
Documentary Playlist: https://on.bozmd.com/AT
———————
Dr. Boz’s Online Courses:
Consistently Keto: http://on.bozmd.com/CK
BRAINS: https://bozmd.com/Brains_t2r/
———————
WAYS TO SUPPORT THIS CHANNEL:
Share Dr. Boz content with people you love. Everyone wins when you share.
Buy Dr. Boz Products
Dr. Boz Food Guide: http://on.bozmd.com/FoodGuide
Beginners love this! Once you graduate beyond beginner, pass the guide to a keto-newbie.
Dr. Boz K2+D3: http://on.bozmd.com/k2d3
https://amzn.to/31lIlqL (affiliate link)
Dr. Boz Ketones-In-A-Can:
Raspberry Lemon Tubs: http://on.bozmd.com/BHB1
https://amzn.to/2GXLlSw
Dutch Chocolate Sachet: http://on.bozmd.com/BHB4
https://amzn.to/30GfnmP
Mexican Spice Chocolate Sachet: http://on.bozmd.com/BHB3
https://amzn.to/2ZUxvK6
Cucumber Lemonade Sachet: https://amzn.to/3lzgVZj
https://on.bozmd.com/BHB2
Pucker Up!: https://bozmd.com/product/pucker-up-clear/
Dr. Boz MCT C8:C10 softgels: http://on.bozmd.com/c8c10
https://amzn.to/2K7tPww (affiliate link)
Dr. Boz At Home Vit D Test Kit https://on.bozmd.com/TestVitD
https://amzn.to/3jgmvzS
Dr. Boz At Home A1C Test Kit on.bozmd.com/A1cTest
https://amzn.to/3RutPbb
Buy Dr. Boz’s books:
ANYWAY YOU CAN. A Beginner’s Guide to Ketones For Life
Paperback: http://on.bozmd.com/AYC
Hardcover: http://on.bozmd.com/AYChard
Kindle: https://a.co/d/jcNWwtr
Audible: https://adbl.co/2SLLfS1
KetoCONTINUUM: Consistently Keto For Life
Paperback: https://amzn.to/37L2uvK
Audiobook http://adbl.co/3tQ75WZ
ketoCONTINUUM Workbook: https://amzn.to/3c68Tns
Visit BozMD.com & click on Dr. Boz FAVORITES for her best recommendations.
Here are a few:
Keto-Mojo Ketone and Glucose Testing Kit: https://on.bozmd.com/mojostrips
Redmond’s Real Salt
Salt Refill: https://bit.ly/3dOdJFs
6-Pack Pocket Salt: http://bit.ly/31ypeen
Carnivore Crisps – use code DrBoz
Five Bags of Beef: https://on.bozmd.com/5beefBundle
Brisket: https://on.bozmd.com/ccBrisket
Ribeye: https://on.bozmd.com/ccRibeye
Test your FAT
Omega 3 Index: http://bit.ly/2v2rA9p
———————
*This content is strictly the opinion of Annette Bosworth, MD. Our content informs and educates viewers. Medical advice is not given on this channel. Your personal physician gives the medical advice and treatment specific to your situation. Dr. Boz channel only educates. Consult your doctor or qualified health professional regarding specific health questions. Neither Dr. Bosworth nor the publisher of this content takes responsibility for possible health consequences of any person(s) receiving this educational content. Ask your health advisors before beginning any nutritional supplement or lifestyle program.
This post may contain affiliate links. Read my disclosure policy.
These black bean burgers are so hearty and flavorful, you won’t miss the meat! I love that they’re high-fiber, made with pantry staples like canned black beans, oats, and spices, which means they’re budget-friendly too.
Spicy Black Bean Burger Recipe
Of all the vegetarian meals I’ve posted on the blog, I think these black bean burgers are one of the first. I loved them so much, I even published them in my first cookbook! Because this recipe is one I make often at home, I figured it was time to revisit it! If you’ve been disappointed by veggie burgers in the past, these black bean burgers will change your mind. While bean burgers have a tendency to be mushy, these have a great texture, with a nice crust on the outside and they’re firm enough that they hold together well. And the flavor is amazing! Serve them with chipotle sweet potato fries for the perfect Meatless Monday dinner.
My Family’s Favorite Veggie Burgers
Make no mistake, I love meat. But these black bean burgers are good enough to please all the carnivores in my home. I think the secret is that they’re not pretending to be beef burgers. Instead, you get spicy bean and oat patties topped with chipotle mayo and creamy avocado.
We try to do Meatless Mondays each week and these black bean burgers have become one of our staple vegetarian meals. They’re inexpensive, full of big flavor, and great for prepping in advance. I have a feeling you’re going to love them too!
Ingredients You’ll Need
Below are the ingredients for these black bean burgers. See the recipe card for exact measurements.
For the Spicy Chipotle Mayo:
Light mayonnaise: I like using Hellman’s light.
Chipotle peppers in adobo adds smoky heat to complement the spicy burger patties.
For the Black Bean Burgers:
Black beans: Drain off the liquid and then rinse them well. I like to let them sit in a colander for a bit to let all the water drain off so they’re completely dry.
Red bell pepper: Yellow or orange bell pepper will also work here.
Scallions, cilantro, and garlic: These add savory and fresh flavors to the burger patties.
Egg helps bind the mixture.
Cumin and hot sauce: You can use as much hot sauce as you like, or skip it altogether for mild black bean burgers. The cumin adds earthy, warm flavor.
Kosher salt: Adjust the amount to taste.
Quick oats: If you use gluten-free oats, these patties are gluten-free.
Buns: I like 100-calorie buns to keep things lighter.
Avocado for creaminess and to balance the heat.
How to Make Black Bean Burgers
These black bean burgers are easy to prep and cook. Here’s what you’ll need to do to make them.
Mix the mayo.Chop the vegetables.
Make the chipotle mayo: In a small bowl, combine the mayonnaise and chipotle in adobo.
Mash the beans: Use a fork to mash the beans in a medium bowl.
Chop the vegetables: In a food processor, pulse the bell pepper, scallions, cilantro, and garlic until chopped. Add the oats, then the egg and spices, and pulse to combine.
Make the burger mixture.Form the patties.
Combine everything: Stir the vegetable mixture into the mashed beans until well combined.
Form the patties: Using lightly oiled hands, divide the mixture into four patties. Place them on a flat surface lined with wax paper. If the mixture feels wet, you can chill for 30 minutes or add extra oats.
Freeze the patties: Freeze the patties for at least 2 hours, or until firm.
Assemble the burgers.Cook the patties.
Cook the burgers: Heat a skillet coated with cooking spray over medium heat and cook the patties for about 7 minutes per side.
Alternative cooking methods: You can also grill them on foil over medium heat for 7 to 8 minutes per side, or bake at 375°F on a lightly oiled baking sheet until heated through and crisp.
Tips from Gina’s Test Kitchen
Dry the beans: Extra moisture is the main reason veggie burgers fall apart or have a mushy texture.
Shape them perfectly: I use my buns as a guide for how large to make the patties. You don’t want the patties hanging off of the buns! You also want to make sure they’re not too thick (because then the centers will still be cold when the outsides are done) or too thin (which makes them prone to falling apart). Use your hands to press the patties together a bit; this also helps them hold together.
Factor in the freezing for your prep time: These black bean burgers cook best if frozen, so plan for the 2 hours of freezing time. Usually I make these burgers as a meal prep dinner, keeping a stash in the freezer for our Meatless Mondays.
Cook: 20 minutesmins
Total: 2 hourshrs40 minutesmins
Yield: 4servings
Serving Size: 1burger w/ mayo, bun + avocado
For the Spicy Chipotle Mayo:
For the Black Bean Burgers:
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture will keep the burgers from sticking.
In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
Then stir into mashed beans.
Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it’s too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.
If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
There’s something undeniably comforting about a warm, creamy pasta bake fresh out of the oven, especially when it’s packed with bold, smoky flavors and just the right amount of heat. This baked street corn pasta is inspired by the irresistible flavors of Mexican street corn, but transformed into a hearty, satisfying meal that feeds a crowd with minimal effort.
And the best part? It’s mostly hands-off. Once everything is in the baking dish, the oven does the heavy lifting.
Think of your favorite street corn but in pasta form: Charred, slightly sweet, a little tangy, and topped with fresh herbs and cheese. Now imagine those flavors baked into a creamy pasta dish with juicy chicken and roasted vegetables. The result is a comforting pasta casserole with a fresh, vibrant twist.
Don’t skip the toppings! The finishing touch to this baked street corn pasta is a quick toss of queso fresco, jalapeño, cilantro, and a splash of vinegar. It adds brightness and texture that balances the richness of this pasta really beautifully.
Ingredients You Need
Chicken breast: Protein-packed chicken breast makes this pasta bake hearty and satisfying without feeling too heavy. It absorbs all the surrounding flavors as it cooks, making every bite juicy and flavorful.
Carbe Diem Rotini Pasta: This rotini is perfect for holding onto the creamy, saucy elements of the bake thanks to its spiral shape. It also offers a higher-fiber, lower net-carb option compared to traditional pasta, making the dish a bit more balanced without sacrificing texture. Yum!
Fire-roasted corn: This adds a subtle smokiness and natural sweetness that gives this pasta its “street corn” character. It also brings a pop of color!
Red bell pepper: Bright and slightly sweet, red bell pepper adds freshness and a little crunch.
Salsa verde: This is where the magic happens—salsa verde brings tangy, zesty flavor that keeps the dish super flavorful without adding any steps. Simply dump a jar of salsa verde right into the baking dish!
Chicken broth: Chicken broth helps cook the pasta directly in the dish while adding an extra layer of savory flavor. It ensures everything stays moist and infused with seasoning as it bakes.
Cream cheese: The key to that ultra-creamy texture of this pasta, cream cheese melts into a smooth, rich sauce that coats every ingredient. You’ll place a whole brick of cream cheese in the middle of the baking dish, and let it do its thing.
Jalapeño topping: The topping is what really brings this dish to life at the end. A combination of crumbly queso fresco, smoky fire-roasted corn, fresh cilantro, and thinly sliced jalapeño adds brightness, and just the right amount of heat.
The High Fiber Pasta I Love
When it comes to a baked pasta dish like this one, the type of pasta you choose really matters, especially if you’re looking for a high fiber pasta that still tastes like the real thing. Carbe Diem Rotini Pasta is one I keep coming back to.
First, let’s talk about texture. Rotini’s spiral shape is designed to hold onto any sauce, and that’s exactly what you want in a creamy, flavor-packed bake like this. Every twist traps the salsa verde, melted cream cheese, and smoky corn, so you get a perfectly coated bite every time. It’s seriously so yummy.
But what really sets this pasta apart is what’s happening beyond the taste. Carbe Diem is real wheat pasta (so it actually tastes like pasta), just with a more balanced nutrition profile. Compared to the leading traditional pasta brand, it has 55% fewer net carbs, 110 calories per serving, and a big boost of fiber (about 24g per serving), making it an easy pasta recipe option for everyday meals.
So you’re still getting that comfort food moment, but with more staying power and a little more intention behind it. It’s the kind of swap that doesn’t feel like a compromise…which, in my opinion, is the whole point!
How to Make Baked Street Corn Pasta
Start by preheating your oven and seasoning the chicken directly in your baking dish—no extra pans required. Add the Carbe Diem pasta, vegetables, salsa verde, and broth, then nestle a whole block of cream cheese right in the center.
After baking in a covered dish, everything begins to soften and come together. Then, you’ll remove the cover and allow the Carbe Diem pasta bake to finish cooking with alllll the flavors coming together. Finally, stirring the melted cream cheese transforms the dish into the most creamy and delicious street corn pasta bake.
While the Carbe Diem pasta cooks, you’ll mix together the jalapeño topping—a simple step that makes a big difference. Sprinkle it right over the top of the Carbe Diem pasta right before serving.
Top Tips for Success
Don’t skip the rest time: Letting the pasta sit for about 10 minutes before serving helps the sauce thicken and cling to every bite.
Fire-roasted corn adds classic street corn flavor: If you can find it, use it—it brings a subtle smokiness that mimics traditional street corn. That said, regular frozen corn works just fine if you can’t find fire-roasted corn.
Customize the heat: Love spice? Keep the jalapeño seeds. Prefer it mild? Remove them or use less.
Any green salsa works: Use your favorite salsa verde—jarred or homemade.
More Pasta Recipes
Preheat the oven to 400℉.
Cut the chicken into 1-inch pieces, season with salt and pepper, and place in a 9×13 baking dish.
Remove ¼ cup of corn and set aside before adding the pasta, corn, bell pepper, onion, salsa, and chicken broth to the baking dish and stir to combine. Make a well in the center of the ingredients and place the cream cheese brick in the middle.
Cover the dish and bake for 30 minutes.
After 30 minutes, remove from the oven. Remove the cover and stir the ingredients around the cream cheese. Do not stir the cream cheese. Transfer the dish, uncovered, back to the oven, and bake for another 30 minutes.
While the pasta bake is in the oven, add the topping ingredients to a small bowl and toss.
Remove the bake from the oven and stir the cheese into the rest of the ingredients until there are no lumps and it becomes creamy. Let it rest for at least 10 minutes or until any excess liquid is absorbed. Top the pasta bake with the cilantro mixture and serve.
I used a fire-roasted corn in this recipe. Any frozen corn would work great if fire-roasted isn’t available.
By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Did You Know?
Already registered? Log in
Once you save the collection below, click here to access your saved collections!
Weekly Meal Plan
Grocery Costs
Shrimp Tacos: $16.92—$2.82 per serving
Stuffed Zucchini: $11.94—$2.99 per serving
Steak Bowls: $18.64—$4.66 per serving
Sausage and Peppers: $12.58—$3.15 per serving
Grilled Cauliflower Steaks: $10.42—$2.61 per serving
Healthy Banana Bread: $7.84—$.78 per serving
Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.
All Tutorials
How to Save Recipes | How to Create a Meal Plan | How to Use Shopping Lists | How to Customize Pre-Made Meal Plans
An Easier Way to Save
With our FREE service, you can save recipes, swap out recipes, and customize your meal plan! Register here and get started today, or log in to see your saved recipes. ENJOY!
Weekly Meal Plan Frequently Asked Questions
How Do I Sign Up to Receive Weekly Meal Plans?
Click here to sign up to receive our Weekly Meal Plans straight to your inbox each Sunday. You’ll need to create an account to save them to your recipe box.
I Have a Big Family – Can I Adjust How Many People I am Planning For?
Yes! Our Weekly Meal Plans are created with a family of 4 in mind. To adjust this to fit the needs of your family, simply press the “+” or “-” symbols underneath each dish to adjust the servings amounts. Doing this will also automatically update your shopping list. You can also adjust serving amounts in the shopping list. For help with this, click here for tutorials. Still stuck? Reach out to us at hello@wellplated.com.
How Do I Access My Previously-Saved Recipes?
Access your recipes here, or navigate to My Recipes in the site menu bar.
Why Should I Meal Plan?
Do you ever catch yourself asking “what should we have for dinner?” multiple times a week? By utilizing our Healthy Meal Plans – ask no more! Meal planning for yourself and a family can be a burdensome task, so let us help! When you follow a weekly meal plan, you can streamline your groceries, use up leftovers in a timely manner, maintain healthy (but delicious!) eating habits, and save time and money each week.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
