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Ingredients
  • 5 cups cooked pasta (I used gluten free)
  • 3 cups salsa
  • 6 cloves garlic, minced
  • 2 tbs taco seasoning (try my version from the  Vegetarian Fajita Pasta)
  • 1 15 oz can black beans, drained
  • 1 cup corn
  • salt, pepper to taste
  • subheading: Optional additions:
  • ½ cup chopped onions
  • 1 cup chopped bell pepper
  • 4 tsp chili powder
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