Bring a pot of water to a boil and cook your pasta according to package directions.
Finely mince the garlic and slice the peppers and onion into long strips.
Add the coconut oil to a large saucepan on medium-high heat, and sauce the garlic and onion until fragrant and slightly softened, about 4 minutes.
Add in the peppers, turn temp to high heat and cook for 3 minutes, stirring often to prevent burning but allowing for a bit of browning.
Add in your spice blend, stir well, and let the spices toast for 1 minute. Add the corn, black beans, coconut milk and optional nutritional yeast. Turn the temp back down to medium heat. Stir until coconut milk and nutritional yeast are well incorporated into the mixture.
Optional: Stir 1 tsp of starch (tapioca or corn) into 1/4 cup cold water, and pour into mixture to help it thicken. Stir well.
Once the mixture has thickened and starts to bubble (approx. 5 minutes) add the cooked pasta and stir until well combined.
Serve and garnish with fresh cilantro, chilli flakes and a squeeze of lime juice and enjoy!
