Enchilada Shells

Enchilada Shells



Prep Time: 25 Min

Cook Time: 1 Hr 15 Min

 

1. Fill a large sauce pan ¾ the way full with cold water. Bring to a boil on high heat, leave covered.

 

1. In a medium sized pot on medium heat, add the butter / veg oil for the bean mixture. Add the garlic and allow 1 minute to sizzle away before adding the onion, celery, and diced jalapeno. Season with sea salt / black pepper. Cook 5 minutes stirring often until vegetables are becoming translucent.

 

1. Add the tomatoes and another pinch of salt. After 2 minutes, add the beans, veg stock, and corn. Once the mixture starts to bubble, reduce heat to medium low and cover. Simmer 15 minutes stirring every couple minutes.

 

1. Add a generous amount of sea salt to the boiling water and add the pasta. Cook to al dente and strain. Set aside.

 

1. Combine all spices for enchilada sauce in small bowl.

 

1. In a small sauce pot, bring to temperature on medium and add the 1 TBSP Vegetable oil. Once heated, stir the flour into the oil and all allow the mixture to bubble away for 2 minutes stirring very often. Add the vegetable stock and spice blend one third at a time, stirring as you add. Allow the mixture to come to a boil and reduce heat to medium low. Simmer 10 Minutes.

 

1. Preheat oven to 400 F

 

1. Spray 2x 2 ½ qt. Baking Dishes with cooking spray. Ladle enchilada sauce into the bottom of both dishes and use a spoon to evenly coat the base. Stuff each shell with one cube of cheddar and use a tablespoon to scoop the bean stuffing into the shell. Line the shells into the dishes until approximately 30 shells are stuffed.

 

1. Drizzle the remaining enchilada sauce over both dishes and split the 1 C shredded cheddar over the top of both. Cover and bake 25 Min. Uncover and bake another 5 -7 Minutes.

 

1. Serve garnished with fresh cilantro / parsley and cubed Avocado.
   

                   Grocery List
      
                     ENCHILADA SAUCE

• 1 Tbsp. Vegetable OIl
  
• ½ Tbsp. AP Flour
• 2 ½ Tbsp. Chili Powder
• 1 Tbsp. dried Oregano
• ½ Tbsp. Cumin
• ½ Tbsp. Garlic Powder
• ½ Tbsp. Paprika
• ½ Tbsp. Sea Salt
• 2 C Low Sodium Vegetable Stock
• 1 Tbsp. Unsalted Butter

 
                          BEAN STUFFING

• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Vegetable Oil
• 3 cloves Garlic, finely chopped
• ½ White Onion, diced
• 2 Jalapeno, seeded and diced
• 1 Stalk Celery, diced
• ½ Pint Grape Tomatoes, halved
• 540ml can Black Beans, drained and rinsed
• ½ 540ml can Romano Beans, drained
• 1 C Frozen / Fresh Corn
• ¼ C or less L.S. Veg Stock
• Sea Salt / Black Pepper

• 30 + Pasta Shells
• 30 ½ Inch Cubes Sharp Cheddar
• 1 C Sharp Cheddar, shredded

 
GARNISH

• Cubed Avocado
• Fresh Cilantro / Parsley