Mexican Stuffed Shells
Mexican Stuffed Shells

Mexican Stuffed Shells


April 19, 2016

  • Yields: Serves 2 to 4


6 oz. uncooked jumbo shells

1 tbsp vegetable oil

1/3 cup jalapeño slices (fresh or pickled)

2 tsp dried cumin

1 tsp dried oregano

1/4 tsp garlic powder

1/2 tsp salt

1 tsp pepper

12 oz. vegan “beef” crumbles

15 oz. tinned black beans, drained and rinsed

15 oz. tinned corn, drained

24 oz. jar salsa (Tip: run through a blender for a more sauce-like texture!)

2 cups vegan cheese shreds

Guacamole, soy sour cream, green onions, and cilantro, for garnish (optional)


1Preheat the oven to 400°F. Cook the jumbo shells according to the package directions. Drain and set aside.

2In a sauté pan, heat the vegetable oil on medium heat. Add the onions, jalapeños, cumin, oregano, garlic powder, salt, and pepper. Cook until fragrant, about 3 to 5 minutes. Add the crumbles and cook thoroughly according to package instructions. Stir in the beans and corn.

3Pour 1/3 of the salsa into the bottom of a 9-inch-by-13-inch glass or ceramic dish.

4Spoon a large portion of the “beef,” bean, and corn mixture into each shell and place in the dish. Sprinkle with some of the vegan cheese shreds. Continue until you have formed four rows of four or five shells each, then top with the remaining salsa and cheese.

5Cover with aluminum foil and bake for 30 minutes.

6Serve with optional toppings, as desired.


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