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PASTA
8 ounce whole-wheat pasta
1 cup corn
1 15-ounce can black beans, drained and rinsed
1 tomato, diced
1 avocado, diced (optional)
cilantro (optional)
SAUCE
¼ – ½ cup salsa
¼ – ½ teaspoon chipotle powder
1 cup nondairy milk
⅓ cup nutritional yeast
2 tablespoons white wholewheat flour
1 tablespoon yellow miso
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ cup tomato sauce
2 tablespoons minced green chilies (canned)
1 teaspoon lime juice
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1st Keep
 tomedy
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