1 box macaroni
1 can Green Giant Steam Crisp Southwestern Style Corn (corn, black beans, bell peppers)
1 can diced tomatoes
chipotle powder
onion powder
cumin
smoked paprika
garlic salt
1 1/2 cups Daiya vegan mozzarella shreds
Cook and drain macaroni. In a large pot, mix southwestern style corn, diced tomatoes, spices, and 1/4 cup of the vegan cheese. Cover and simmer over low heat for 10 minutes. Mix in rest of vegan cheese until melted.
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