Jen's Southwestern Baked Spaghetti (vegetarian/vegan)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 8 ounces spaghetti, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, canned)
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced (may use less, i love garlic!)
• 1/2 teaspoon cumin
• 1/2-1 teaspoon oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 (8 ounce) cans tomato sauce
• 3/4-1 cup shredded cheddar cheese (or use daiya)
• 1 tablespoon olive oil
• cilantro, chopped

Recipe

• 1 preheat oven to 425 degrees. spray 9x13 casserole dish. have cooked spaghetti ready to go.
• 2 saute onion, bell pepper and garlic in olive oil until tender. add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
• 3 add black beans and corn to mixture. cook for 2 minutes.
• 4 add tomato sauce. cook for 2 minutes.
• 5 mix spaghetti with the bean/tomato mixture.
• 6 spread into casserole dish.
• 7 sprinkle with daiya cheese or cheese.
• 8 bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
• 9 remove from oven and let stand for 5 minutes.
• 10 top with cilantro and serve.