Cheesy Enchilada Stuffed Shells

Cheesy Enchilada Stuffed Shells



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Prep Time: 35 Min
Cook Time: 1 Hour 15 min

Yields: 1 Hour 10 Min +

WHAT YOU NEED

Filling

• 2 x 280g Full Fat Ricotta
• 1 Jalapeno, seeded & diced
• 1/4 C Yellow Onion, finely diced
  
• 3 cloves Garlic, crushed & minced
  
• 1 Large, Free-Range Egg
  
• 1/2 C Habanero Cheddar, shredded
  
• S P I C E S - 1/2 Tsp. Mexican Chili Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Himalayan Salt, 1/4 Tsp. Red Pepper Flakes

Sauce

• 2 Tbsp. EVOO
• 2 cloves Garlic, crushed & minced
• 1/4 Tsp. Red Pepper Flakes
  
• 1/2 Yellow Onion, diced
  
• 1 Jalapeno, seeded if desired, diced
  
• 1/2 Orange Bell pepper, diced
  
• 1/2 540ml can Salt Free Black Beans, drained & rinsed
• 1 Heaping Tbsp. All Purp Flour
  
• 127ml Old El Paso Green Chilis
  
• 215ml Red Enchilada Sauce
  
• 1/2 C Pres. Choice Plant-Based Chikn Broth
• Hot Sauce
• Himalayan Salt & Cracked Pepper
  

Others

• 20 + Jumbo Shells
• 2/3 C Habanero Cheddar
  
• 2 Jalapenos, sliced in to rounds (seeded if desired)
• Tajin
• Sour Cream
• Fresh Cilantro
• Green Onions, sliced
• 1 Red Onion, diced

DIRECTIONS

• N O O D L E S - Bring a large pot of heavily salted, cold water to boil. Once boiled boil about 25 jumbo shells to account for broken ones. Cook to just below al dente, strain, and let cool.
• F I L L I N G - Stir all of the ingredients together until thoroughly combined. Set aside.
• S A U C E - Begin heating the EVOO, garlic, and pepper flakes, in a skillet set to just below medium. Once heated, let everything sizzle together for 30 + seconds before adding the bell pepper, onion, and jalapeno. Season with salt & cracked pepper, stir and cook until mostly tender. Stir in the black beans until heated and then stir in the flour until absorbed. Continue to stir and cook 2ish minutes before adding the chilis, enchilada sauce, several dashes of your fave hot sauce, and broth. Stir to break up bits on the bottom of the skillet and bring to a boil. Once boiled, reduce heat to medium low and simmer for 5 - 7 minutes until reduced slightly. Taste for salt.​

• While the sauce cooks, pack your filling in to an open, circular tipped piping bag, and stuff your shells. You should get about 20 - 22.
• Preheat oven to 375 F
• Spray the inside of a 7" x 11" baking dish with cooking spray, and ladle some sauce in to the bottom of the dish to coat. Arrange the 20 shells in to the dish, nestling them together stuffed side up. Pour over the remaining sauce, top with 2/3 C cheddar, the sliced jals, some of the diced red onions, and Tajin.​

• Cover and bake 30 minutes. Remove cover and continue for another 15 - 20 until lightly browned, bubbly and delicious.
• Remove and set on to a cooling rack for 5 - 10 minutes before serving. Serve with sour cream, fresh cilantro, sliced jalapenos, green onions, and red onions. ENJOY!

HAPPY VEG