Mexican Style Stuffed Shells
Its Sunday Meal Prep day! Last week, I had some left over shells from my Spinach Ricotta Stuffed Shells meal prep, so I decided to create this fusion dish! These shells are full of veggies, protein, and spices!! I used veggies I had in the fridge and mixed them with black beans, cheese, taco seasoning and cilantro. These unique shells are very delicious and even tastier when topped with salsa or guacamole!
Mexican Style Stuffed Shells
Servings 3
Ingredients
- 10 jumbo shells
- 1 can black beans drained
- 1/2 bell pepper diced
- 1/2 white onion diced
- 5 oz baby bella mushrooms diced
- 5 pearl tomatoes diced
- 1 jalapeno diced
- 1 handful cilantro chopped
- 5 green onions chopped
- 2 tbsp Trader Joe's taco seasoning
- 3/4 cup cheese
- 2 cups enchilada sauce
Instructions
- Bring 4 quarts of water to a boil in a large pot and then add in the shells with a splash of olive oil. Boil for about 10 minutes until al dente. Drain the shells and rinse with cold water.
- Mix black beans, bell pepper, white onion, mushrooms, tomatoes, jalapeno, cilantro, green onions, taco seasoning, and cheese together.
- Put a layer of sauce on the bottom of a casserole dish.
- Stuff the shells with about 3 tablespoons of the filling.
- Spoon some sauce over the shells as well and cover the pan with foil.
- Bake at 350 F for about 30 minutes.
- Garnish with fresh cilantro, green onions, and cheese.
- Top with salsa, guacamole, or greek yogurt (sour cream).
- Enjoy!