Vegan Taco Pasta Shells

Oh man. I got them goooood tonight. Had the kids eating out of my hand. Or rather, off of their plates.

Licking them clean.

Asking for seconds. Then thirds. Then more of any leftover they could wrap their lips around.

Not one asked with curled noses if the meal was vegan. Not one asked if it was healthy. Not one asked if they HAD to eat dinner tonight.

Mwah ha haaaa. My even Taco Pasta Shell plan worked. I’m like twenty seconds away from ruling the world.

It starts like this.

Black beans corn garlic scallions. All in one pot.

Feisty salsa all in another pot.

Or bowl.

Whatever. Pot sounded more poetic.

Stuff gigantic pasta shells with black bean corn garlic scallion mixture. Top with le salsa mixture.

Sprinkle with vegan cheese. Just a titch, so it’s not weird or anything. Just supplemented with some creaminess.

Then top with more creaminess in the form of vegan sour cream, specked with cilantro, and studded with lime juice.

Brilliantly basic. So brilliant, no one will ever guess it’s naughty good for them. *cackle.cackle.cackle.*


Vegan Taco Pasta Shells


12 jumbo pasta shells, cooked
1 cup your all-time favorite salsa (I love Whole Foods Fresh Adobo Salsa)
1 (14.5 oz) can Muir Glen Adobo Seasoned Fire Roasted Tomatoes
1 tablespoon coconut oil
3 cloves garlic, crushed
1 can black beans, drained
1 1/2 cup corn
4 scallions, diced
2 tablespoons vegan cheddar cheese
1/2 cup vegan sour cream
1/4 cup chopped cilantro
juice of 1 lime
sea salt

fresh diced avocado for garnish


Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boil. Toss in the pasta and cook according to package directions.

Mix together the canned tomatoes and salsa. Add a pinch or two of sea salt. Set aside.

In a medium skillet, heat the coconut oil over medium-high heat. Add the garlic, black beans, and corn. Stir in the scallions (saving a handful for garnish, if desired). Salt if needed. Remove from heat and stuff into cooked pasta shells. Pour the salsa into the bottom of a large baking dish, saving 1/2 cup of the salsa for topping the stuffed shells. Nestle the stuffed shells into the baking dish. Top with small spoonfuls of the salsa. Sprinkle with 2 tablespoons of vegan cheddar.

Bake in preheated oven for 15-20 minutes, until hot. In a small bowl, combine the vegan sour cream, cilantro, and lime juice. Garnish your shells with remaining chopped scallions and serve with spoonfuls of vegan sour cream & fresh diced avocados.