Mexican Pasta & Veggies Recipe | Veggie Fest

Ingredients

• 2 cups tri-color corkscrew pasta or gluten-free pasta
• 1 teaspoon grapeseed or other neutral vegetable oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 small red pepper, finely chopped
• 1 small zucchini, finely chopped (Mexican zucchini preferred)
• 1 cup halved cherry tomatoes
• 1 cup cooked corn (fresh, canned, or frozen)
• 1 cup cooked black beans
• 1 cup salsa (commercial or homemade)
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano (Mexican preferred)
• 1 teaspoon Kosher salt, or to taste
• ½ teaspoon black pepper, or to taste
• Shredded 4-Cheese Mexican Cheese, or vegan cheese of choice