Vegetarian Mexican Manicotti stuffed with black beans, queso fresco and spices, finished with a roasted red pepper tomato sauce—an easy, flavorful dinner your family will love.
I made this Mexican Manicotti and ended up finishing the whole dish in 24 hours—no regrets. This recipe combines classic Italian pasta with bold Mexican flavors for a satisfying vegetarian main course that’s simple to prepare and perfect for weeknights or casual dinner parties.
The idea came from a popular Mexican stuffed shells recipe: I wanted a similar comfort-food pasta but vegetarian. Instead of ground beef, the filling here features refried black beans, creamy queso fresco, fresh cilantro and taco seasoning. A roasted red pepper tomato soup makes a quick, flavorful sauce that keeps the dish moist while baking.
Mexican Manicotti Ingredients
- 4 oz manicotti pasta shells (about 6–8 shells; 8 shells total works well)
- 10 oz queso fresco, crumbled
- 2 tbsp taco seasoning (homemade or store-bought)
- 2 tbsp fresh cilantro, chopped
- 13.6 oz refried black beans
- 1 cup pepper jack cheese, shredded
- 2 cups roasted red pepper tomato soup (or a similar tomato-based soup)
Mexican Manicotti Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil and add the manicotti pasta. Cook the shells for 6–8 minutes, stopping just before al dente. Do not overcook; shells that are too soft will tear when filled.
- Drain the shells and lay them out in a single even layer to cool.
- In a large bowl, combine the crumbled queso fresco, taco seasoning and chopped cilantro. Mix thoroughly.
- Add the refried black beans to the cheese mixture and stir until well combined.
- Transfer the bean and cheese filling into a large resealable plastic bag, then snip a small corner to create a piping bag. Pipe the mixture carefully into each manicotti shell. Tip: pipe half the filling into one side, rotate the shell, then pipe the rest through the other side for easier filling.
- Pour 1 cup of the roasted red pepper tomato soup into the bottom of an oven-safe baking dish. Arrange the filled manicotti shells on top of the soup in a single layer.
- Pour the remaining 1 cup of tomato soup evenly over the shells, then sprinkle the shredded pepper jack cheese over everything.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly and lightly golden.
- Remove from the oven and let rest a few minutes before serving.
Servings, Time & Author
- Servings: 4 people
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Author: Whitney Bond (recipe adapted and rewritten for clarity)
Serving Suggestions & Toppings
This vegetarian Mexican Manicotti is great topped with fresh cilantro, diced bell peppers for crunch, and a squeeze of lime to brighten the flavors. Other delicious options include diced avocado, fresh salsa, or a dollop of sour cream. For a bit of heat, add sliced jalapeños or a drizzle of hot sauce.
Variations
- If you prefer a meaty version, stir cooked ground beef, chorizo or shredded chicken into the bean-cheese filling. You may need extra shells to accommodate the increased filling.
- Swap queso fresco for ricotta if you want a milder, creamier texture. A blend of ricotta and queso fresco works well.
- Use enchilada sauce instead of tomato soup for a richer, spicier flavor profile.
Tips for Success
- Do not overcook the pasta shells—cook them just until they are slightly under al dente so they hold together while filling.
- Use a piping bag (or a cut corner of a plastic bag) to fill shells cleanly and quickly.
- Arrange shells snugly in the baking dish so they stay upright and maintain shape while baking.
Nutrition Facts (approximate per serving)
- Calories: 538 kcal
- Carbohydrates: 45 g
- Protein: 28 g
- Fat: 26 g (Saturated Fat: 14 g)
- Sodium: 1625 mg
- Fiber: 6 g
- Calcium: 659 mg
This Vegetarian Mexican Manicotti is an approachable, flavorful dish that marries creamy cheese, hearty black beans and zesty Mexican spices. It’s a perfect easy dinner to prepare ahead and bake when you’re ready to serve—try the toppings and variations to tailor it to your taste.
