Mexican Stuffed Manicotti – C
green salad and avocado slices
  • Classic
  • freezable, meatless, one pan
Mexican Stuffed Manicotti – C
green salad and avocado slices
  • Classic
  • freezable, meatless, one pan
Servings:

Ingredients

Prep
  • 14 oz black beans
  • 1 C frozen corn
  • 1/4 C salsa
  • 1/4 t red pepper flakes
  • 1 T chili powder
  • 1/2 t cumin
  • 1 C shredded Monterrey jack cheese
  • 28 oz enchilada sauce mild
  • 12 oz manicotti noodles dry
  • 1 C shredded Mexican cheese blend
On Cooking Day
  • 6 cup salad greens
  • 2 avocados

Instructions

To Assemble
  1. Mix first 7 ingredients in a large bowl.
  2. Pour half of the enchilada sauce into a large baking dish.
  3. Use a small spoon to scoop filling equally into each dried manicotti shell.
  4. Place shells in baking dish on top of sauce. Pour remaining enchilada sauce covering every noodle. Sprinkle with cheese. Cover with foil.
To Cook
  1. Bake covered in 375 degree oven for 40-50 minutes or until noodles are tender.
  2. Serve with salad and avocado slices.

Ingredients

Prep
  • 14 oz black beans
  • 1 C frozen corn
  • 1/4 C salsa
  • 1/4 t red pepper flakes
  • 1 T chili powder
  • 1/2 t cumin
  • 1 C shredded Monterrey jack cheese
  • 28 oz enchilada sauce mild
  • 12 oz manicotti noodles dry
  • 1 C shredded Mexican cheese blend
On Cooking Day
  • 6 cup salad greens
  • 2 avocados

Instructions

To Assemble
  1. Mix first 7 ingredients in a large bowl.
  2. Pour half of the enchilada sauce into a large baking dish.
  3. Use a small spoon to scoop filling equally into each dried manicotti shell.
  4. Place shells in baking dish on top of sauce. Pour remaining enchilada sauce covering every noodle. Sprinkle with cheese. Cover with foil.
To Cook
  1. Bake covered in 375 degree oven for 40-50 minutes or until noodles are tender.
  2. Serve with salad and avocado slices.

*best on day 2 or 3.
Use corn tortillas instead of manicotti for a more traditional Tex Mex dish.
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