Mexican Stuffed Pasta Shells

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

6	ounces	pasta shells
1	tablespoon	vegetable oil
1	medium	onion	chopped
1	medium	garlic clove	minced
16	ounces	refried beans	vegetarian
1	tablespoon	chili powder
1	teaspoon	cumin	ground
1	x	red hot pepper sauce (eg. Tabasco)
2 1/2	ounces	black olives	sliced
6	ounces	monterey jack cheese	shredded

Directions

Cook shells according to package directions.

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.

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.

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Member Review

Rubio's Fish Tacos

these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT

Reviewed by puddin330