INGREDIENTS
1
box pasta shells
1 can
black beans, drained & rinsed
1
frozen corn
1 can
diced tomatoes
8 oz
shredded Mexican blend cheese
1/2 can
el pato tomato sauce
1/2 cup
olive oil
3
TB lime juice
1
TB cumin
1 tsp
chili powder
2 tsp
minced garlic
1/2 cup
chopped fresh cilantro
1
avocado, diced
salt & pepper