Crock-Pot or Not Mexican Manicotti with Black Beans

Slow Cooker Saturdays

I saw a picture of an enchilada on-line one day, and to me it looked like it was in a manicotti shell.  I was wrong, but that picture (and I don’t know where it is now) inspired this creation.  I thought that I would try to fill manicotti with a less traditional filling.

I ended up doubling the recipe, slow cooking one portion, and then filling a pan to bake later.   

The Recipe: Crock-Pot or Not Mexican Manicotti with Black Beans

The Filling Ingredients for the gallon size freezer bag:

• Approximately 22 oz. black beans (about  1 & 1/2 cans).  You can replace some of the beans with shredded chicken, turkey, or the meat of your choice.
• 24 oz. spaghetti sauce, divided
• small can of green chilis, optional
• 1/4 cup spinach, chopped
• a handful of fresh cilantro, chopped
• 3 T minced garlic
• 1 T chili powder
• 1 t cumin
• dash cayenne pepper
• ¼ teaspoon pepper

The Additional Ingredients:

• 8 oz. package of manicotti, uncooked
• enchilada sauce to top generously
• 1/2 cup shredded cheddar cheese
• green onions, chopped to garnish

The Directions:

• Spread enough spaghetti sauce to cover the bottom of the slow cooker.
• Place all filling ingredients in a gallon size freeze bag.
• Squish and work the bag until thoroughly mixed.
• Cut a small corner of the bag (I cut about 1/3″).
• Pipe the cheese mixture into the uncooked manicotti shells (This was a little messy for me since the hole had to be big enough to let the black beans through, but small enough that lots of the other filling doesn’t come through: I might try to spoon it in next time).
• Place the manicotti into the slow cooker.
• Generously cover the shells with enchilada sauce.  If any part of the shells isn’t covered, it may not cook, since the pasta needs the moisture to soften it.
• Continue laying the filled manicotti and pouring sauce until you run out.
• Cook on high for 3 1/2-4 hours, or on low 6 hours.
• Sprinkle cheese, and garnish with green onions.
• Serve with a big ol’ salad.

The Verdict: My whole family loved it, including my  2 1/2 year old son, who quickly gobbled up his portion and wanted more!

Have you tried…?

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Sonja

Shared at Strut Your Stuff Saturday, Seasonal Inspirations, Weekend Potluck, It’s a Keeper Thursdays & Chic and Crafty.