Southwestern Pasta w/ Soy Chorizo

Beans, black, 2 cup (drained and rinsed)
Yellow Sweet Corn, Frozen, 2 cup kernels
*Cacique Soy Chorizo - Vegetarian, 10 oz
*diced tomatoes & green chilies RoTel 10oz canned, 1 can
*Galaxy Nutritional Foods Vegan Cheddar Flavor Rice Slices, 2 Slice,
Silk Pure Almond Unsweetened 2 cup
Tofutti Cream Cheese (non-hydrogenated), 4 tbsp
Tomato Paste, 0.5 cup
Kroger Enriched Rainbow Rotini Pasta, 9 cup
Fresh Chives, 1 tbsp chopped
Cilantro, dried, 2 tbsp
Chili powder, 1.5 tbsp
*1/4 tsp garlic salt,
Pepper, black, 1 tsp
Lime Juice, .25 cup
Oregano, ground, 1 tbsp

The serving measurement depends on how cooked the chorizo is cooked down to. Use less chili powder depending on your level of preferred spiciness. You may also use cheese shreds but our town does not have the dairy free kind so I had to use slices. You can also add chicken if you want. You can also lessen the amount of milk if you don't want a lot of juice or for it to be too creamy.

Cook pasta as instructed on package. Drain. Then add all of the ingredients and cook on stove on low-med heat until cream cheese, cheese slices, and chorizo is thoroughly melted and cooked.

Serving Size: Makes about 18-20 1 cup servings

Number of Servings: 19

Recipe submitted by SparkPeople user JROBERSON2005.