Mexican Stuffed Pasta Shells

• 6 ounces pasta shells
• 1 tablespoon vegetable oil
• 1 medium onions chopped
• 1 medium garlic cloves minced
• 16 ounces refried beans vegetarian
• 1 tablespoon chili powder
• 1 teaspoon cumin ground
• 1 x red hot pepper sauce
• 2 1/2 ounces black olives sliced
• 6 ounces monterey jack cheese shredded

1. Cook shells according to package directions.
2. Meanwhile, heat oil in a medium skillet over medium heat.
3. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes.
4. Add beans and seasonings.
5. Cook until heated through, 1 minute.
6. Drain pasta, shaking to remove as much moisture as possible.
7. Fill with bean mixture.
8. Arrange in a shallow casserole that is just large enough to hold shells.
9. Sprinkle with olives and cheese.
10. Broil 6 inches from heat source just until the cheese melts, about 1 minute.

pasta shells, vegetable oil, onions, garlic, vegetarian, chili powder, cumin ground, red hot pepper sauce, black olives

Taken from recipeland.com/recipe/v/mexican-stuffed-pasta-shells-35877 (may not work)