| Title: | Mexican Stuffed Shells ***** |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | |
| Ingredients: |
2 cans (15 oz.) beans of choice- drained and rinsed
1 pckg. low-sodium taco seasoning
4 oz. fat free cream cheese- or vegan cream cheese
14 to 16 jumbo pasta shells
1 1/2 c salsa
1 c taco sauce
1 c cheddar cheese
1 c monterey jack cheese
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| Directions: | Preheat oven to 350F. In a bowl, combine beans, taco seasoning and cream cheese. Cook the pasta shells according to directions; drain. Set shells out individually on cutting board or baking sheet so that they don't stick together. Pour salsa on bottom of 9x13-inch baking dish. Stuff each shell with the bean mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10 to 15 minutes with the foil removed. Top with green onions, black olives, sour cream, etc. if desired. |
| Makes: | 4 servings |