| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | 4 | Servings | |
INGREDIENTS
| 6 | oz | Jumbo pasta shells |
| 1 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 1 | md | Clove garlic, minced |
| 16 | oz | Vegetarian refried beans |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| Hot red pepper sauce to taste | ||
| 2 1/2 | oz | Sliced black olives |
| 6 | oz | Shredded Monterey Jack or pepper Jack cheese |
| Salsa for serving |
INSTRUCTIONS
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@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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