Mexican Stuffed Shells
We’re on a bit of a mexican kick this week. Enchiladas are coming soon! My mom actually first found and veganized this recipe for a dinner party and Andrew fell in love with them. And who wouldn’t? Giant shells stuffed with vegan cream cheese, beans, spices, jalapenos, and bell peppers–Southern Californian Comfort Food at it’s finest. They remind me of something you’d order at a gourmet sports bar or taste at a specially catered event. This cheesy recipe has worked its way into our repertoire as one of our favourites.
For Convenience, I will write out the vegan recipe below rather than listing a bunch of adjustments and then giving the link to the recipe. I do want it known though, that this is not my own recipe and if you’re looking for a vegetarian recipe, you can find the original here.
2 tsp coconut oil
1/4 cup diced onions
1/2 cup diced peppers (any color)
1 can of black beans, drained and rinsed
1 tsp cumin
1 1/2 tsp chili powder
1 tsp oregano
1/2 tsp coriander
1/2 cup corn kernels
1/2 cup diced black olives
6 ounces vegan cream cheese (Tofutti is the best vegan cream cheese but for this recipe, I use the cheaper stuff from Trader Joe’s)
~20 large/jumbo pasta shells
2 cups salsa
Cilantro, avocado, salsa, etc. for serving
Heat the oil in a large skillet. Add onions and peppers and cook until softened, about 5-10 minutes. Meanwhile, boil your jumbo shells. Add beans, corn, olives, and spices to the skillet. Then add cream cheese, stir to combine and remove from heat. Add the Jalapenos to the skillet.
Preheat the oven to 350 F.
Drain your pasta and line a casserole dish with cooking oil. The Pasta WILL stick so be sure to grease the pan well. A sure fire way to ruin this meal is to trust parchment paper to keep it from sticking. You can also line the bottom of the pan with salsa, but I wouldn’t skip the oil. Stuff your shells with the skillet mixture and lay them out. Cover with salsa and bake for 40-45 minutes.
Top with cilantro, salsa, and avocado.