A great holiday, baked dish that combines my love for Mexican and Italian food.
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Vegetarian
Servings: 2people
Equipment
baking pan
Ingredients
15jumbo shellspasta
10ozenchilada sauce can
15.5 oz red kidney beans can
1tsp taco seasoning
1jalapeñodiced
2cups mexican cheese shredded
1tspred chili powder for Jain/ Reg beans
1tsp cumin powderfor Jain/ Reg beans
1tsp turmeric powder for Jain/Reg beans
1tsp red chili powderfor Jain/ Reg sauce
1tsp cumin powderfor Jain /Reg sauce
10oz tomato saucebase for Jain sauce
1tbsp oilfor beans
1tsp asafetida for beans
1/2 cup water for beans
salt according to taste
Instructions
Cook pasta shells according to package. Drain and set aside.
Refried Beans
Drain canned red kidney beans.
Heat oil in a pan on medium heat. Add in asafetida.
Add in diced jalapeños and let it cook.
Add in cooked red kidney beans.
Add in taco seasoning and other spices as mentioned. If making Jain, use Jain taco seasoning or just red chili powder, turmeric powder and cumin powder.
Add 1/2 cup of water and let it simmer.
Turn off heat. Mash beans and set aside.
Enchilada Sauce
In a saucepan, pour enchilada sauce and add in red chili powder and cumin powder. If making Jain, use tomato sauce and spices mentioned.
Heat sauce and stir for a few minutes.
Turn off heat and set aside.
Mexican Stuffed Shells
Preheat oven at 350°F.
Spread a spoonful of sauce on the baking pan.
Take each cooked jumbo pasta shell, add in refried beans, shredded cheese and sauce. Repeat until all shells are stuffed.
Add in remaining cheese, sauce and diced jalapeñosfor garnish.
Bake in oven for 20 - 25 minutes until cheese is melted.
Serve immediately.
Notes
I used Old El Paso Red Enchilada Sauce, Old El Paso Taco Seasoning, Cabot Mexican Cheese, and Goya Red Kidney Beans. This recipe can be made Jain friendly using alternatives as mentioned.