INGREDIENTS
•
1 box pasta shells
•
1 can black beans, drained & rinsed
•
1 10 ounce frozen corn
•
1 can diced tomatoes
•
8 ounces shredded Mexican blend cheese
•
1/2 can el pato tomato sauce
•
1/2 cup olive oil
•
3-4 TB lime juice
•
1 TB cumin
•
1-2 tsp. chili powder
•
2 tsp. minced garlic
•
1/2 cup chopped fresh cilantro
•
1 avacado, diced
•
salt & pepper to taste