Go Back
Print Recipe

Vegetarian Enchilada Stuffed Shells

Servings: 4 servings

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 13x9 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!