Print
Email
Add a photo
Dear Rich!
Great fulfilling recipe!
Cheers,
Robert-Gilles
Confused by the name? Well, apologies to my Mexican and Italian friends. This recipe stems from a desire to have a great enchilada that was somehow – different. So, combining my love for Mexican food and Italian food…I created the Manilada – Manicotti Enchilada. There’s quite a bit of prep-work involved but we think it’s worth it!
Ingredients
- Sauce
- 1 ½ - 2 cups vegetable broth
- 1 ½ tsp. chili pepper paste (I use Gourmet Garden)
- 1 ½ tsp. cilantro paste (my cringe inducer but sometimes necessary)
- ½ small, yellow onion, finely chopped
- 1 ½ - 2 tsp. chili powder (depending on how âhotâ you like it)
- ¾ tsp. ground cumin
- ¼ cup of flour
- 1 Tbsp. olive oil
- Filling
- 6 â 8 manicotti shells
- ½ yellow bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- ½ orange bell pepper, finely chopped
- 1 cup of pinto beans, drained and rinsed (I used the canned)
- 2/3 cup of Mexican Corn niblets
- 2/3 â 1 1/3 cup of three flavor shredded cheese
- ½ tsp. ground cumin
- ½ tsp. chili powder
Directions
- Begin by par-boiling the manicotti shells. Then remove from the water and place in a bowl. Cover with a moist paper towel and allow them to cool.
- In the meantime, in a medium skillet, heat the olive oil over medium-high heat. Add the onions and sauté til onions are slightly softened â about 4 or 5 minutes.
- Reserve about ½ cup of vegetable broth. Add the rest of the broth and everything else but the flour to the saucepan and bring to a boil while stirring.
- In a gravy shaker, combine the flour and remaining vegetable broth. Shake vigorously to thoroughly mix the broth and flour. Add it slowly to the skillet, stirring until the mixture begins to thicken. Set aside on a warmer.
- In a large bowl combine the chopped peppers, pinto beans, corn and 2/3 cup of shredded cheese. Using your hands (donât be shy but use a masher if you must) mash and combine the ingredients. Once they are mashed and mixed add the cumin and chili powder and mix well again.
- Stuff each of the manicotti shells with the mixture. This recipe yields about 6 to 8 shells. Spoon half of the warm sauce onto the bottom of a glass baking dish. Lay the stuffed shells in the dish. Use the rest of the sauce to cover the shells. Place a foil cover over the dish and bake at 350 degrees for 30 minutes.
- At the end of 30 minutes, remove the foil and garnish the top with the remaining cheese. Bake another 10 minutes or until cheese is melted.
- Serve with corn niblets (yes, more corn), refried beans (yes, more beans) and some nachos. Add a helping of fresh strawberries or sliced apple as a side. After the meal. cap it all off with a fresh strawberry daiquiri!
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 38 | 30% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 605mg | 25% |
| Potassium 220mg | 6% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.8g | 1% |
| Protein 4.23g | 7% |
Advertisement
Advertisement
Reviews
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
