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Vegetarian Southwest Pasta Bake

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 30 1x

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Ingredients

For the Bake

  • 1 lb rotini pasta
  • 30 ounces canned black beans, drained
  • 1 cup frozen corn kernels, thawed
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 small roma tomatoes, cored and diced
  • 16 ounces medium picante sauce
  • 1 1/2 tablespoons Mexican spice blend
  • 3 cups shredded Mexican 4 cheese blend
  • 1 avocado, diced
  • Cilantro, green onion to garnish

For the Homemade Mexican Spice Blend

  • 2 teaspoons ancho chili powder
  • 1 teaspoon paprika
  • ½ teaspoon Mexican oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 400˚F. Grease a 9X13 casserole dish.
  2. Make the pasta: Bring a large pot of salted water to a boil. Cook rotini to al dente according to box instructions. Drain.
  3. In a large bowl, combine cooked pasta, black beans, corn, bell pepper, tomato, picante sauce, spice blend and 2 cups of the cheese.
  4. Pour the mixture into the prepared baking dish and evenly distribute. Top with remaining cheese.
  5. Bake for 15-20 minutes, until warmed through and cheese is melted.
  6. Top with avocado, cilantro, and green onion.