Mexican Stuffed Shells – Ole!

Pasta Shells1

These are super easy to make and the family gobbled them up.

Ingredients:

•  1 pkg large pasta shells
• 1 pkg extra firm tofu, drained
• 2 cloves garlic, roughly chopped
• ½ c cilantro, minced
• 1 jalapeno, minced (with or without seeds)
• salt, pepper, crushed red pepper, and cumin (to taste)
• Daiya mozzarella or pepper jack (1 ½ to 2 cups)
• 1 c frozen corn, thawed
• 1 c canned black beans, drained and rinsed
• 2 green onions, minced
• 1 recipe enchilada sauce (use mine, under sauces, make your own, or buy your favorite)

Pasta Shells2

Directions:

1. Place tofu, garlic, cilantro, jalapeno, and seasonings in food processor, pulse to combine, you still want some texture.
2. Transfer mixture to a bowl and mix in corn, black beans and 1 cup of Daiya.
3. Transfer mixture to a large ziploc and snip end of ziploc. Put a little enchilada sauce in bottom of baking pan.
4. Fill shells, place filled shells in pan, top with more enchilada sauce and top with more Daiya and green onions.
5. Refrigerate overnight (this is important so the shells have time to soften).
6. If you want to eat this sooner, you can cook the shells until they are al dente, cool and then proceed with the rest of recipe.
7. Cook at 350 degrees for about 30 minutes, until shells are tender and filling is heated through.
8. Enjoy.

Related articles

• Vegan Stuffed Shells(zestyvegan.com)

  ---