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

1. Cook manicotti noodles in a large pot of salted, boiling water until al dente.

2. Meanwhile, cook Rice A Roni according to package directions until done.

3. Next, saute garlic and onions in lightly oiled skillet over medium heat until onions are transparent, about 3 to 4 minutes.

4. Mix in drained beans and corn with rice, season with cayenne pepper, garlic salt and lime juice, and cook until warmed.

5. In a 9 × 13 baking dish, stuff manicotti noodles with cooked rice/bean mixture using a spoon and lay side by side.

6. Spoon taco sauce over stuffed noodles and bake at 350F for 35 minutes, or until thoroughly warmed.

7. Garnish with green salsa, scallions and rice sour cream and serve.

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