Manilada

Directions

1. 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.
2. 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 – about 4 or 5 minutes.
3. 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.
4. 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.
5. In a large bowl combine the chopped peppers, pinto beans, corn and 2/3 cup of shredded cheese. Using your hands (don’t 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.
6. 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.
7. 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.
8. 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!