1 medium onion, chopped (I used sweet)

2 teaspoons garlic powder

15 oz can black beans (drained and rinsed)

15 oz can pinto beans (drained and rinsed)

2.5 cups frozen corn

28 oz diced canned tomatoes, with the juice

1 10oz box elbow macaroni, or pasta of your choice

1.5 tablespoons cumin

1 tablespoon chili powder 

1 bag shredded Pepper Jack Daiya

4 tablespoons non-dairy milk (if needed)

Salt & pepper to taste

Put the macaroni on to boil, but be careful to leave it undercooked otherwise it'll fall apart later on. I cooked mine just until it was "a little too chewy".

In a large soup or stock pot saute the onion until tender, using either oil or water. Stir in beans, corn, tomatoes and macaroni, then add the cumin and chili pepper, tasting as you go.

Stir in the Daiya and let it get all melty and gooey and fantastic, then add your salt and pepper if you'd like. If it's too dry, add a few tablespoons of your non-dairy milk of choice... And enjoy!

This is one of those dishes that gets better after sitting in the fridge for a day or two, so make sure you have leftovers!