So I like vegetarian recipes because they get in extra veggies in a meal. But this one, as written, wasn’t a favorite. Vegetarian Mexican Stuffed Shells was something Nick really liked, but I think what I was getting stuck on was the black beans. If I just subbed out some of those black beans for some vegetarian refried beans–which are only slightly mehealthier–or adding in some taco meat, I think this would be a great meal!! So I will attempt again in the future, with some adaptations and let you know.
But as the original recipe lies, here it is:
- 1 lb jumbo pasta shells (you’ll have a few extra if you break any)
- 2 tablespoons oil
- 1 medium yellow onion. finely chopped
- 1 red pepper, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1/4 cup roughly chopped cilantro leaves
- 28 oz can black beans drained and rinsed
- 4 oz cream cheese, cut into chunks
- 1 1/2 cups salsa
- 1 cup taco sauce (I used Ortega because it had the best ingredients)
- 2 cups shredded cheddar jack
- 3 green onions, thinly sliced
- Preheat oven to 350 degrees.
- Bring a salted pot of water to a boil. Cook shells for 9 minutes, or until slightly undercooked.
- Meanwhile, in a large skillet over medium heat, heat oil. Sauté onion and red pepper until onion is translucent.
- Add beans, garlic and jalapeños to the skillet. Cook until heated through. Stir in cream cheese.
- Turn off heat and stir in cilantro.
- Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the vegetable mixture and place in the baking dish. Top shells with taco sauce.
- Bake for 30 minutes. Remove the foil and add the cheese. Bake for an additional 15 minutes.
- Serve shells topped with green onions.