Yummy Mexican Pasta Bake
1 pound rotini pasta
1 (12 ounce) package vegan chorizo (I use soyrizo)
1 (15 ounce) can black beans
1 (14 ounce) can corn
1-2 tomatoes, chopped
1 (8 ounce) can tomato sauce
salt and pepper, to taste
garlic powder, to taste
chili powder, to taste
1 handful spinach
1 (10 ounce) block cheddar vegan cheese (I like Follow Your Heart), divided
1. Preheat oven to 450 degrees F. Cook pasta according to package directions, set aside. Cook vegan chorizo in a large pan (I used a wok) until heated and beginning to brown.
2. Add in corn and black beans and chopped tomatoes. Add pasta to the pan. Now, add tomato sauce and seasonings. Stir all together. Pour 1/2 of the mixture into a casserole dish.
3. Put a layer of spinach on top of this, and 1/2 of the vegan cheese on top of the spinach. Add the rest of the pasta and the rest of the cheese on top.
4. Bake for about 10-15 minutes or until cheese is melted. Turning on the broiler at the end helps melt the cheese better.