Vegetarian Taco Pasta by Peas and Crayons

oil, yellow onion, garlic, water, enchilada sauce, canned tomatoes with green chiles, chili powder, cumin, pasta, canned corn, black beans, salt and pepper, cheese, greek yogurt or sour cream, cilantro, pico de gallo, tomato, salsa, jalapenos, salsa verde, guacamole, lime wedges

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

– 1 tbsp avocado oil (or equivalent)
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 1.5 cups water (do not skip)
– 2 cups enchilada sauce (approx. 19-20 oz)
– 10 oz canned diced tomatoes with green chiles
– 1 tsp chili powder
– 1 tsp cumin
– 3 cups medium pasta shells
– 1/2-1 cup canned corn
– 1/2 cup black beans
– salt and pepper (to taste)
– 2 cups grated cheese
– Greek yogurt or sour Cream
– Fresh chopped cilantro
– Pico de Gallo
– Chopped tomato
– Salsa
– Sliced jalapenos
– Salsa verde
– Guacamole
– Lime wedges (squeeze on top for a tasty burst of citrus)