Jen's Southwestern Baked Spaghetti (Vegetarian/Vegan)

Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!

• Ready In: 20 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 8  ounces spaghetti, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1  cup corn (fresh, frozen, canned)
• 1  medium red bell pepper, chopped
• 1  medium onion, chopped
• 3  garlic cloves, minced (may use less, I love garlic!)
• 1⁄2 teaspoon cumin
• 1⁄2-1  teaspoon oregano
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)
• 2 (8 ounce) cans tomato sauce
• 3⁄4-1  cup  shredded cheddar cheese (or use Daiya)
• 1  tablespoon olive oil
•  cilantro, chopped

Directions

1. Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
2. Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
3. Add black beans and corn to mixture. Cook for 2 minutes.
4. Add tomato sauce. Cook for 2 minutes.
5. Mix spaghetti with the bean/tomato mixture.
6. Spread into casserole dish.
7. Sprinkle with Daiya cheese or cheese.
8. Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
9. Remove from oven and let stand for 5 minutes.
10. Top with cilantro and serve.