INGREDIENTS
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12 ounces small pasta
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8 ounces sour cream
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1 cup plain Greek yogurt
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1/3 cup Baja Chipotle Marinade
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2 tablespoons lime juice
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1 teaspoon chili powder
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1 teaspoon cumin
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1 bell pepper, diced (I used half green pepper and half red pepper)
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1/2 cup corn
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1/2 cup black beans, drained and rinsed
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1/4 cup diced red onion
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1/4 cup cherry tomatoes, halved
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1/4 cup chopped cilantro
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optional: queso fresco cheese, for topping