Vegetarian Southwest Pasta Bake
This delicious vegetarian pasta bake is loaded with southwest flavors, smoky spices, and gooey melted cheese, perfect for quick and hearty weeknight dinners.
Ingredients
Main ingredients
- 1 lb rotini pasta twisty kind that holds the sauce well
- 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
- 1.5 tablespoons Mexican spice blend
Toppings and garnish
- 3 cups shredded Mexican 4 cheese blend gooey, melty goodness on top and in the mix
- 1 avocado diced, for topping
- cilantro and green onion to garnish
Spices
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 0.5 teaspoon Mexican oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rotini pasta according to package directions until just al dente. Drain and set aside.
- In a large mixing bowl, toss drained black beans, thawed corn, diced red and green bell peppers, and diced roma tomatoes. Add picante sauce and Mexican spice blend. Stir until mixed well.
- Add cooked pasta to the bowl and toss with half of the shredded cheese, mixing so the cheese melts into the mixture.
- Grease a 9x13-inch baking dish and transfer the pasta mixture into it, spreading evenly.
- Sprinkle the remaining shredded cheese on top of the pasta.
- Bake in the preheated oven for 20 to 25 minutes until melted and bubbly.
- Remove from oven and let cool for about 5 minutes.
- Top with diced avocado and garnish with cilantro and green onion. Serve immediately.
Notes
Leftovers can be refrigerated in airtight containers and reheated with a splash of water for moistness. Freeze if desired for up to one week.