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Vegetarian & Vegan Mexican Bean & Pasta Bake
From the Kitchen of vegiemama

Category: Vegetarian & Vegan
Servings:
Preparation Time:

Recipe Ingredients

1 Tbs. oil
1 medium onion, chopped
1 large clove garlic, chopped
2" segment hot chili pepper, minced, or 1/4 tsp cayenne
1 Tbs. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 cup uncooked macaroni or other pasta broken into pieces
1-1/2 cups corn kernels
3 cups cooked pink or black beans
1//3 cup sliced olives
1 cup broken corn tacos
1 cup shredded Jack cheese




Recipe Directions

Heat oil in a 2-qt. pot and saute onion, garlic, and hot pepper for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered, 15 minutes until pasta is just tender. Stir in beans and olives.

Preheat oven to 325 degrees.

Transfer bean mixture ot a shallow 2-qt. casserole. Top with tacos and cheese.

Bake 10 minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes, or until heated through.


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