This recipe smashes together two ideas to create something new and different! Taco stuffed shells are saucy and fun to eat!
Author: Alison's Allspice
Recipe type: Entree
Serves: 2 servings
Ingredients
¼ cup bulgar
1 cup water
6 oz white button mushrooms, ground or finely chopped
2 garlic cloves, minced
Splash olive oil
¼ cup refried beans
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
½ tsp cumin
¼ tsp black pepper
¼ tsp oregano
¼ tsp salt
⅛ tsp cayenne
¼ tsp liquid smoke
2 TBS salsa, optional
12 jumbo shells
½ cup taco sauce, mild or medium
½ cup shredded mexican cheese blend
For serving
Chopped romaine
Sour cream
Salsa
Instructions
Combine the bulgar and water in a small pot. Bring to a boil and simmer for 15 minutes.
Meanwhile, saute mushrooms and garlic in a splash of olive oil until the liquid evaporates.
Pour the bulgar mixture over the mushrooms. Stir until excess liquid from the bulgar evaporates.
Mix in refried beans through liquid smoke. Cook stirring often until the filling is well combined, and heated through, about 3 minutes. Mix in the optional salsa if the mixture looks too dry.
Preheat oven to 375°F.
Cook pasta according to package directions. Drain and spread out on a parchment lined sheet so that they don't stick together.
Spread the taco sauce into a 9x13 inch pan.
When the shells are cool enough to handle, stuff them with filling, and place them into the sauced pan, rolling back and forth to coat the sides of the shell with sauce. Sprinkle with cheese.
Bake in the preheated oven for 20 minutes, or until the sauce is bubbly.
Serve with chopped romaine, sour cream, and salsa.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-taco-stuffed-shells/