home-made & healthy {vegetarian mexican stuffed shells}

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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:

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Bring a salted pot of water to a boil. Cook shells for 9 minutes, or until slightly undercooked.
  3. Meanwhile, in a large skillet over medium heat, heat oil. Sauté onion and red pepper until onion is translucent.
  4. Add beans, garlic and jalapeños to the skillet. Cook until heated through. Stir in cream cheese.
  5. Turn off heat and stir in cilantro.
  6. 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.
  7. Bake for 30 minutes. Remove the foil and add the cheese. Bake for an additional 15 minutes.
  8. Serve shells topped with green onions.
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