Mexican Manicotti
Vegetarian Mexican Manicotti is filled with black beans, cheese and spices, then topped with a tomato sauce for a delicious & easy recipe!
Ingredients
- 4 oz manicotti pasta shells, 8 total shells
- 10 oz queso fresco
- 2 tbsp taco seasoning, click link for homemade recipe
- 2 tbsp fresh cilantro
- 13.6 oz refried black beans
- 1 cup pepper jack cheese, shredded
- 2 cups red pepper tomato soup
Instructions
- Preheat the oven to 350°F.
- Boil a large pot of water and add the manicotti pasta.
- Cook for 6-8 minutes or just before al dente.
- Remove from the water and set aside in an even layer to cool.
- In a large bowl combine the queso fresco, taco seasoning and fresh cilantro.
- Add the black beans and mix everything together.
- Place the bean/cheese mixture in a large plastic bag and cut a small whole in the corner to pipe the mixture into the manicotti shells.
- Pour one cup of the tomato soup into the bottom of an oven safe baking dish.
- Hold each shell in your hand and pipe the mixture into the shells.
- Place the filled manicotti on top of the tomato soup in the dish.
- Pour the other cup of tomato soup over the shells.
- Sprinkle the pepper jack cheese on top.
- Bake for 20-25 minutes (or until cheese is melted and bubbly).
Nutrition Facts
Serving 3servingCalories 538kcal (27%)Carbohydrates 45g (15%)Protein 28g (56%)Fat 26g (40%)Saturated Fat 14g (70%)Cholesterol 74mg (25%)Sodium 1625mg (68%)Potassium 593mg (17%)Fiber 6g (24%)Sugar 11g (12%)Vitamin A 1295mg (26%)Vitamin C 10.1mg (12%)Calcium 659mg (66%)Iron 2.1mg (12%)
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