Step 1

In a large pot, bring 8 cups of water to a boil over high heat and add a tablespoon of salt. Once the water is boiling, add in the pasta and cook until it's tender, according to the directions on the package, about 7 to 10 minutes.

Step 2

While the pasta is cooking, make the sweet potato sauce by adding the potato, water, olive oil, nutritional yeast, lemon juice, salt, onion powder, chili powder, and cumin to a high-speed blender. Blend until very smooth, then set it aside.

Step 3

When the pasta is done cooking, drain it and set it aside. To the same large pot, add in the drained beans, tomatoes, and green chilies. (No need to drain the chilies.) Stir over medium-high heat until they are warm, then add in the cooked pasta, cheese sauce, and an extra ½ teaspoon of salt.

Step 4

Stir again until everything is piping hot, and adjust the seasoning to taste. I usually add another ½ teaspoon of salt, but the final flavor is up to you-- just don't be shy about the salt, if you want a flavorful dish. Serve with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 1 week. (They are even delicious chilled for a packed lunch!)