Avocado crema

• ¼ tsp. freshly ground pepper, or to taste

• ¼ tsp. kosher salt

• 3 tbsp. extra virgin olive oil

• 1 large clove garlic

• 2 tbsp. freshly squeezed lemon juice

• ½ cup greek yogurt

• 1 ripe avocado

Spaghetti

• Optional: 1 can of black beans, drained and rinsed (If you're opting for rice or regular pasta, I'd recommend throwing in some black beans!)

• Optional: ½ cup of shredded monterey jack and a lime, for serving.

• Avocado crema (recipe below)

• ½ cup chopped green onions

• 1 tsp. salt

• Pinch of cayenne

• ½ tsp. oregano

• ½ tsp. cumin

• ½ tbsp. chili powder

• ½ tsp. paprika

• 1 14.5-ounce can diced fire-roasted tomatoes

• 1 red bell pepper, ribs & seeds removed and chopped into ½-inch pieces

• 2 ears fresh sweet corn, boiled and cut off the cob

• 2 cloves garlic, minced

• 3 cups cremini mushrooms, finely chopped

• ½ jalapeno pepper, ribs & seeds removed and minced (for spicy, add the whole jalapeno)

• ¾ small red onion, finely chopped

• 1 tbsp. olive oil

• ½ pound of black bean noodles