INGREDIENTS
1 tbsp
extra virgin olive oil
1/2 cup
white onion, diced
2 cloves
garlic, finely diced
8 oz
rotelle pasta
15 oz
kidney beans (- 1 can, drained and rinsed)
15 oz
whole kernel corn (- 1 can, drained and rinsed, or 1 ear of corn shucked and cut from the cob)
1 cup
roma tomatoes (- about 3 Roma's, diced)
1 tbsp
chili powder
1 tsp
ground ground cumin
1 tsp
sea salt
1 cup
grated vegan cheddar type cheese