Taco Pasta

Taco Pasta

serves 8-10

1 15oz can low sodium diced tomatoes

1 15oz can black beans, drained and rinsed

1 6oz can black olives, sliced

1 cup frozen corn

1 packet taco seasoning

1 Tablespoon chili powder

1/2 cup salsa

12oz Yves meatless ground

1/2 onion, chopped

4 cloves garlic, minced

1 cup Daiya shredded cheese (any flavor)

16oz whole wheat rotini pasta, cooked

1 bunch cilantro, chopped

1 bunch green onions, sliced

3 avocados diced

Frito's corn chips

In large pan, add tomatoes, black beans, black olives, corn, taco seasoning, chili powder, salsa, meatless ground, onion, and garlic and heat through.  Add cheese and cooked pasta to pan.  Top with cilantro, onions, avocados, and corn chips.  Enjoy!

Notes:  The heat of this dish can be adjusted by adding mild, medium, or hot salsa.  Any pasta you have on hand can be used.  Also, any flavor of cheese will work (pepper jack will add even more heat).