Description
A delicious and healthy twist on traditional stuffed shells, featuring Mexican flavors and wholesome ingredients.
Ingredients
- 12 jumbo pasta shells
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup shredded cheese (optional)
- 1/2 cup salsa
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix quinoa, black beans, corn, bell peppers, red onion, cumin, chili powder, garlic powder, and salt.
- Stuff each pasta shell with the quinoa mixture and place in a baking dish.
- Top with salsa and cheese (if using).
- Bake for 20 minutes or until cheese melts.
- Garnish with cilantro before serving.
Notes
- For a vegan option, omit cheese or use dairy-free cheese.
- Add diced jalapeños for extra heat.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican