Yield: 4 Servings
|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|
|Hot red pepper sauce to taste|
|2½ ounce||Sliced black olives|
|6 ounces||Shredded Monterey Jack or pepper Jack cheese|
|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