Mexi-Mac | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 8 oz. (about 2 1/2 cups) elbow macaroni
• 1/2 cup corn, cooked
• about 1 1/2 cups tomato pasta sauce of some kind (I recommend Muir Glen Garden Vegetable)
• cracked black pepper to taste
• 1 teaspoon crushed red pepper
• dash of cumin powder
• 1/4 of a red bell pepper, diced
• other peppers to taste...be creative!
• 1/2 cup red kidney beans, cooked but firm
• nacho "cheese" (optional) (Vegan Gourmet makes a good one)