Mexican Stuffed Shells
If you love vegan food, then you know that nothing quite compares to the moment when two foods that you love join together to make one delicious dish. That’s exactly what happened when I first tried this recipe for Mexican Stuffed Shells. The tender pasta filled with a blend of vegan beef crumbles, beans, and corn and smothered in spicy salsa makes this a uniquely satisfying meal. Guaranteed to wow everyone at your dinner table—won’t you give it a try?
Mexican Stuffed Shells
6 oz. (1/2 12-oz. pkg.) 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. (1/2 24-oz. pkg.) vegan “beef” crumbles
1 15-oz. can black beans, drained and rinsed
1 15-oz. can corn, drained
1 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)
- Preheat the oven to 400°F. Cook the jumbo shells according to the package directions. Drain and set aside.
- In 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.
- Pour 1/3 of the salsa into the bottom of a 9-inch-by-13-inch glass or ceramic dish.
- Spoon 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.
- Cover with aluminum foil and bake for 30 minutes.
- Serve with optional toppings, as desired.
Makes 2 to 4 servings
