Stuffed shells are one of my family’s favorite meals. While they are a bit time consuming to make, they’re so tasty! So, it’s no surprise that these vegetarian enchilada stuffed shells are so good. These are flavorful, vibrant and they create a delicious fusion of both Mexican and Italian cuisine. So, without further ado, here’s how we make them!
Specialty Kitchen Equipment or Ingredients:
In terms of special kitchen equipment, there isn’t much that you’ll need outside of what you already have in your kitchen! You’ll simply need a good knife, a sauté pan, a pot to boil the shells, and a casserole dish. I also always recommend having a garlic press as well.
As far as specialty ingredients go, the main thing you’ll need are jumbo pasta shells. You should be able to find these at almost any grocery store near the manicotti or lasagna noodles.
Pictures of Vegetarian Enchilada Stuffed Shells:
In these pictures, you can see just what the process is to make these delicious enchilada stuffed shells. The first step, which isn’t shown, is that you’ll want to boil your pasta shells. But while those are cooking, you’ll start making the filling by sautéing some peppers and onions. Then you mix in some black beans, seasonings, and diced green chiles. When the shells are done, you’ll pour half of your enchilada sauce into the bottom of your casserole dish, then stuff the shells with the filling and put them into the sauce. Next, you’ll pour the rest of the sauce on top and top the shells with cheese. Then bake them and when they’re finished you can add tomatoes and green onions or other toppings if desired and enjoy!
Recipe:
Vegetarian Enchilada Stuffed Shells
Ingredients
- 20-25 jumbo pasta shells
- 1 28 oz can enchilada sauce (red or green, depending on preference)
- 2 tbsp olive oil
- 1 cup red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, deseeded and minced optional
- 5 cloves garlic, minced
- 1 15 oz can of black beans, drained and rinsed
- 1 4 oz can diced green chiles (do not drain)
- salt and pepper to taste
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tbsp taco seasoning
- 2-3 cups shredded colby jack cheese
- 1 roma tomato, diced
- 2 green onions, sliced
Optional Toppings
- Cilantro
- Sour Cream
- Salsa
- Guacamole
Instructions
- Preheat oven to 350° and bring a large pot of salted water to a boil.
- Once water is boiling, cook pasta shells according to al dente directions on the package. Stir carefully to avoid breaking the shells. When finished cooking, drain the water carefully and set the shells aside.
- Meanwhile, pour half of the enchilada sauce into a 13×9 inch casserole dish. In a skillet over medium high heat, heat the olive oil.
- When the oil is piping hot, add onion, bell peppers, jalapeño (if using), and garlic. Saute for 3-4 minutes or until everything just begins to soften.
- Add black beans, diced chiles, and seasonings. Stir well and cook until the beans are fully heated through. Lightly smash some of the beans and remove them from the heat.
- Spoon the black bean mixture into the cooked pasta shells. Place the bottom of each shell into the enchilada sauce. Once all of the shells are filled, pour the remaining enchilada sauce over the top. Sprinkle the shells all over with cheese and bake uncovered for 15-20 minutes.
- Top the cooked shells with tomato, green onion, and other toppings of your choice.
- Serve and enjoy!
These vegetarian enchilada stuffed pasta shells are a great way to switch up your meals for meatless Mondays. We hope you enjoy them as much as we did!
If you try this recipe, make sure to let me know what you think by leaving a comment and a rating! If you enjoy this recipe and want to see more like it, you can check out my recipes page or any of the links below. Also, be sure to subscribe for weekly updates! Thanks everyone 🙂
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