Southwest Spaghetti Casserole Recipe - Forks Over Knives

Ingredients

• 12 oz. whole grain spaghetti
• 1 15-oz. can sweet potato puree (1½ cups)
• ½ cup nutritional yeast
• 2 tablespoons cashew butter
• 2 tablespoons tomato paste
• 1 tablespoon ancho chile powder
• 1 tablespoon onion powder
• 8 cloves garlic, minced
• 1½ teaspoons dried Mexican oregano, crushed
• ¼ teaspoon chile de árbol powder or cayenne powder
• Sea salt, to taste
• 1 cup chopped onion
• 1 small zucchini, cut into ½-inch dice (1 cup)
• 1 red bell pepper, cut into ½-inch dice (1 cup)
• 1 cup fresh or frozen corn
• 1 15-oz. can black beans, rinsed and drained (1½ cups)
• 1 15-oz. can fire-roasted tomatoes, undrained
• ½ teaspoon ground cumin
• ¼ cup thinly sliced scallions
• 2 tablespoons chopped fresh cilantro