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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