Mexican Stuffed Pasta Shells

Recipe Ingredients

6 oz	170g	Jumbo pasta shells
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic - minced
16 oz	454g	Vegetarian refried beans
1 tablespoon	15ml	Chile powder
1 teaspoon	5ml	Ground cumin
		Hot red pepper sauce - to taste
2 1/2 oz	71g	Sliced black olives
6 oz	170g	Shredded Monterey Jack cheese
		Salsa for serving

Recipe Instructions

1. Cook shells according to package directions.

2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic, cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute.

3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute.

Source:
Vegetarian Fast and Fancy Cookbook

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