Vegetarian Taco Pasta

Last night was one of those nights where we didn't have much in the house, but I REALLY didn't want to stop at the store on the way home. So I took a mental stock of some things we had: pasta, cheese, salsa, corn, green onion, veggie crumbles, and realized we had almost everything we needed for Taco Pasta, which I first learned about from my friend, Noemi's blog. All I was missing were the beans, and thankfully my friend, Melissa, and fellow food blogger, was able to lend me a can of Navy beans. Originally I wanted black beans, but I actually think the Navy worked out better for this because they're a bit blander and more porous than black beans, and thus able to soak up more of the seasonings. Anyhow, for just kind of scraping something together this ended up being super easy and really tasty. Thanks Melissa and Noemi for making it happen!

Ingredients
-1 can Navy beans (or black if you prefer)
~8 oz pasta (bowtie, shells, macaroni, penne...whatever)
~1 C frozen corn (or one can of corn)
-1/2 bag of Morning Star Farm veggie crumbles
-3 cloves of garlic, chopped
-1/2 packet taco seaoning
-1 jar salsa
-1 C Mexican shredded cheese
-1 bunch green onions, chopped
-couple TBSPs of sour cream

Steps
1. Cook pasta and drain.
2. While pasta is cooking, saute veggie crumbles, beans, corn, garlic, and taco seasoning with a little EVOO.

3. After a few minutes, add the jar of salsa and about 1/3 C of water. Mix and let simmer on low-medium for as long as it takes the pasta to cook.

4. Once pasta is done and drained, you could: a) mix it in to your skillet with the bean/corn mixture, top with green onions and cheese and serve, or b) plop pasta and bean/corn mixture into a greased casserole dish and mix. If you use the casserole dish, layer 1/2 your chopped green onions and then add cheese on top.
5. Bake for about 5 minutes at 350, or until cheese is melted. Top with remaining green onions. Serve with a dollop of sour cream.