These quick and easy vegetarian Mexican Stuffed Shells are filled with black beans, corn, red pepper, red onion, quinoa, enchilada sauce and PLENTY of melty pepper jack cheese. Garnish with all your favorite taco night toppings and get ready for your family to ask for seconds!
Ingredients for 40 stuffed shells
- 12 oz. jumbo shells, cooked al dente
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 red pepper, diced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 2 cloves garlic, thinly sliced
- 1 cup cooked quinoa
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon chiles in adobo
- 8 oz. shredded pepperjack cheese, divided
- 4 oz. shredded cheddar cheese
- 28 oz. can enchilada sauce
Garnish:
- sour cream
- fresh chopped cilantro
- sliced jalapeno