Mexican Manicotti
(from danadanger’s recipe box)
Source: http://www.nikibone.com/recipe/vegan/mexicanmanicotti.htm
Categories: dinner, mexican, vegan
Ingredients
- 15 ounce can black beans, rinsed
- 11 ounce can Mexican corn, corn with red and green bell peppers, drained and rinsed
- 1 package Rice A Roni Long Grain and Wild Rice
- 1 package manicotti noodles
- 4 garlic cloves, minced
- 1/2 small onion, chopped
- cayenne pepper, garlic salt and lime juice, to taste
- 1 cup or so of jarred taco sauce
- green salsa, for garnish
- 1/2 bunch scallions, green onions, chopped, for garnish
- rice sour cream, for garnish
Directions
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Cook manicotti noodles in a large pot of salted, boiling water until al dente.
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Meanwhile, cook Rice A Roni according to package directions until done.
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Next, saute garlic and onions in lightly oiled skillet over medium heat until onions are transparent, about 3 to 4 minutes.
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Mix in drained beans and corn with rice, season with cayenne pepper, garlic salt and lime juice, and cook until warmed.
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In a 9 × 13 baking dish, stuff manicotti noodles with cooked rice/bean mixture using a spoon and lay side by side.
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Spoon taco sauce over stuffed noodles and bake at 350F for 35 minutes, or until thoroughly warmed.
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Garnish with green salsa, scallions and rice sour cream and serve.