- 8 ounce whole-wheat pasta
- 1 cup corn
- 1 15-ounce can black beans, drained and rinsed
- 1 tomato, diced
- 1 avocado, diced (optional)
- cilantro (optional)
- ¼ – ½ cup salsa
- ¼ – ½ teaspoon chipotle powder
- 1 cup nondairy milk
- 1/3 cup nutritional yeast
- 2 tablespoons white wholewheat flour
- 1 tablespoon yellow miso
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ cup tomato sauce
- 2 tablespoons minced green chilies (canned)
- 1 teaspoon lime juice
Don’t be put off by the long list of ingredients; this recipe comes together quickly and is relatively effortless. Just stir, heat, dump—go! It’s the sassy sister to mac ‘n’ cheese, with healthy additions like beans, corn, and tomato slipped in.
Cook pasta according to package instructions, adding the corn and beans in the last minute or so to warm them up, then drain. Meanwhile, whisk all sauce ingredients together (except lime juice), starting with ¼ cup salsa and ¼ teaspoon chipotle powder and bring to a boil, stirring constantly.
Once boiling, reduce heat to low and continue to cook until the sauce has thickened. Taste, adding more salsa or chipotle as desired, keeping in mind that a little goes a long way. You can also add cayenne to taste for an even hotter sauce. Turn off heat and stir in lime juice, plus salt to taste if desired.
Pour over pasta/corn/ bean mixture, and stir to coat. Stir in tomatoes, plus avocado and cilantro if using.
Kidney beans or pinto beans may be substituted for the black beans.
For a gluten-free version, use gluten-free pasta and gluten-free flour in the sauce.
Lindsay S. Nixon is the author of Happy Herbivore Abroad, The Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.View all contributions by Lindsay S. Nixon