Taco Stuffed Shells

A Mexican twist on the Italian classic stuffed shells dish using corn, black beans, cream cheese and taco seasoning. An easy vegetarian supper. A serving is 4 stuffed shells.

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Prep Time: 30

Cook Time: 29

Total Time: 1

Course: Main Course

Cuisine: Mexican

Keyword: black beans, corn, pasta

Servings: servings

Protein: 27g

Calories: 914

Ingredients

8-10 large pasta shells
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil, divided
salt and pepper
2 green onions, chopped and divided
1 cup fresh corn cut off the cob
1/2 can black beans, drained and rinsed
1/2 pkg cream cheese, cut into 4 large cubes
2 tbsp taco seasoning
1/2 cup Mexican shredded cheese
4 tbsp sour cream
1/4 cup fresh cilantro, chopped
1/2 lime
1 handful tortilla chips

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Instructions

Bring a pot of water to boil for the pasta shells. Meanwhile, chop your onion, cut the corn off the cob, drain and rinse the black beans and halve the cherry tomatoes. Place the cherry tomatoes into a 9x9 baking dish, drizzle with 1 tbsp of the extra virgin olive oil and season with salt and pepper. Set aside.
Once water boils, add 10 shells and set the timer for 2 minutes less than the recommended cooking time. I always add a few extra shells in case some fall apart.
Heat a medium skillet over medium heat. Once hot, add 1 tbsp extra virgin olive oil and heat for 30 seconds. Add the white and light green parts of the green onion (reserve the dark green parts for garnish), corn, black beans and cream cheese. Stir, allowing the cream cheese to begin to melt. Once it is fully melted and incorporated with the corn and beans, add 2 tbsp of taco seasoning and stir to combine. Turn off the heat.
Once the shells are done, rinse them in cold water until they are cool enough to handle. Hold a shell in our palm, squeeze in on the pointy ends and use your other hand to spoon in the corn filling. Arrange the stuffed shells over the cherry tomatoes in the baking dish. Sprinkle with the shredded Mexican cheese and the green parts of the chopped green onion. Bake at 350℉ for 25-30 minutes.
Plate 4 shells per dish with some of the roasted cherry tomatoes. Add 2 tbsp sour cream on the side. Garnish with chopped cilantro and crumbled tortilla chips. Serve with a wedge of lime.

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