1 TBSP olive oil
2 cloves garlic, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 tsp cumin
1 tsp chili powder
2 jars salsa (about 30 oz. total) (choose a low sodium, natural version if available)
1 can black beans, drained and rinsed (choose a low sodium, organic version if available)
2 cups shredded Mexican Blend Cheese (Use just a sprinkling of cheese or try a shredded vegan cheese alternative)
Preheat oven to 350. Boil pasta according to package instructions.
Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet. Add soy burger crumbles to pan. Add spices. Cook until browned.
Place skillet mixture in a large bowl. Add the beans, salsa and cooked pasta. Stir to combine.
Spray a 9x13" baking dish with non~stick cooking spray. Pour half the pasta mixture into the pan. Sprinkle lightly with cheese. Cover with remaining pasta and top with re .
Top with chopped cilantro. I served this with carrot sticks and cornbread.