Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Jumbo pasta shells |
1 tablespoon | Vegetable oil |
1 medium | Onion, chopped |
1 medium | Clove garlic, minced |
16 ounces | Vegetarian refried beans |
1 tablespoon | Chili powder |
1 teaspoon | Ground cumin |
\N \N | Hot red pepper sauce to taste |
2½ ounce | Sliced black olives |
6 ounces | Shredded Monterey Jack or pepper Jack cheese |
\N \N | Salsa for serving |
1. Cook shells according to package directions.
2. 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.
3. 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.
Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking