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Mexican Manicotti

What you need: 

15 oz. can black beans, rinsed
11 oz. can mexican corn (corn w/ red and green bell peppers), drained and rinsed
1 pkg. Rice-A-Roni Long Grain and Wild Rice (vegan, as far as I can tell)
1 pkg. 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

What you do: 

Cook manicotti noodles in a large pot of salted, boiling water until al dente. Meanwhile, cook Rice-A-Roni according to package directions until done. Next, saute garlic and onions in lightly oiled skillet over medium heat until onions are transparent, about 3-4 minutes. Mix in drained beans and corn with rice, season with cayenne pepper, garlic salt and lime juice, and cook until warmed. In a 9x13 baking dish, stuff manicotti noodles with cooked rice/bean mixture using a spoon (similar to filling a penny or dime roll) and lay side by side (you will probably have extra bean mixture left over as a few of the noodles break). Spoon taco sauce over stuffed noodles and bake at 350F for 35 minutes, or until thoroughly warmed. Garnish with green salsa, scallions and rice sour cream and serve.
Note: A mixture of wild and white rice cooked with a variety of favorite seasonings would suffice for the Rice-A-Roni; its simply much faster to use a packaged rice mixture.

Preparation Time: 
1 hour
Cooking Time: 


This is looks marvelous!  To more easily fill manicotti tubes, use a sandwich baggie and cut off one of the corners.  Use this bag full of "goop" to "pipe" the tubes full.  When I do this, I push some in one end, and then push more in from the other end to completely fill the tube.  It literally takes 5 minutes to full a dozen tubes and you have a lot fewer broken ones.  You can also use this method (and this recipe) to stuff those extra large shells you sometimes find.


This was awesome!  I had to try it because it was so different. I added a side of guacamole too. My boyfriend said this is a great dish to make for a dinner party, and I agree.  I used frozen corn that I defrosted in cold water, and fresh red and green peppers.  I also used Adzuki beans that I had already cooked and had on-hand.  So it was a bit different from the orginal recipe, but still a great combo.  We loved it. :)

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