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Mexican Manicotti
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Vegetarian Mexican Manicotti is filled with black beans, cheese and spices, then topped with a tomato sauce for a delicious & easy recipe!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Calories
538
Author
Whitney Bond
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
Serving:
3
g
|
Calories:
538
kcal
|
Carbohydrates:
45
g
|
Protein:
28
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Cholesterol:
74
mg
|
Sodium:
1625
mg
|
Potassium:
593
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
1295
mg
|
Vitamin C:
10.1
mg
|
Calcium:
659
mg
|
Iron:
2.1
mg