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.*

Print

Vegan Taco Pasta Shells

Ingredients:

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

Directions:

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.

13 Responses to “Vegan Taco Pasta Shells”

  1. Katrina says:

    So delicious! This sounds awesome!

  2. SOLD. I’ll vegan this thang up and down!

  3. kimber says:

    Wow, this looks great! I will let you rule the world!!! :)

  4. Skye says:

    I would never have thought to make tacos in pasta shells, but what a great idea. These look heavenly! (I’m running out of adjectives to describe how amazing every single one of your recipes looks!) You might want to go back into the instructions and suggest avocados as a topping, because they look incredible but I might forget later when I look at the printed recipe with no photos. :)

  5. Arminda says:

    Have I told you lately how much I love you? These look amazing. And since I’m just coming out of a bad batch of no kitchen time (seriously, like there’s been a month drought and yet amazingly we’re still alive) – I can’t wait to make these and let my daughter know that you’ll soon be calling to issue executive orders from your new throne.

  6. anju says:

    this is too delicious. Will try them. love

  7. mangiabella says:

    i’m so in…my husband would gack…but he’s loopy like that…his brain is allergic to any sort of DE-lish of the black bean and corn persuasion…le sigh…soooo, I’m gonna have to make this for ME when he’s gone next week…but that’s a win win bella, in every way ;)

  8. anna says:

    ooo those chunks of avocado? to DIE for!

  9. Andy says:

    Thoughts on making this ahead of time? Stuff the shells, leave in fridge overnight, and throw in the over for dinner the next day? Or bake them and reheat the following day?

  10. Jaqueline says:

    Other sorts of pictures would be good, too. I sholud think that’s one of the values of having a cat. I’m sure Figaro, like all cats, is a natural model. And, if you ever go to strip bars, you might come across some other natural models. :) Pictures are often good, a thousand words and all that…

  11. […] The biggest thing I learned after this process, was that reducing the amount of dairy I eat is definitely needed and that I need to cook more vegan foods! I experimented with a few, and was absolutely delighted with the results. Vegan cooking and baking is something I definitely want to get into more. Some of my favorite vegan recipes were my Kale Salad with Oranges, Almonds and Avocado, my Vegan Pecan Pumpkin Bread and Cheeky Kitchen’s Taco Pasta Shells. […]

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