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When it comes to adding jalapeños to your Tex-Mex Black Bean Taco Stuffed Shells, the spice level can easily be tailored to suit your palate. If you prefer a milder flavor, you can deseed the jalapeños, as much of the heat resides in the seeds and membranes. For those who enjoy a bit of a kick, include the seeds or use fresh jalapeños in higher quantities. Roasting the jalapeños before adding them to the filling can also enhance their flavor while mellowing out the sharpness, creating a delightful balance that complements the black beans and cheese.

Tex-Mex Black Bean Taco Stuffed Shells

Discover the deliciousness of Tex-Mex Black Bean Taco Stuffed Shells, a hearty vegetarian dish that combines the rich flavors of black beans, corn, and taco seasoning with jumbo pasta shells. Perfect for family dinners or meal prep, these cheesy, flavor-packed shells cater to various dietary preferences. Easy to prepare, customizable, and nutritious, this dish is sure to impress and satisfy everyone at your table. Dive into a culinary adventure with this delightful Tex-Mex creation!
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Ingredients
  

20 jumbo pasta shells

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup diced tomatoes (with juices)

1 cup shredded cheese (choose cheddar or a Mexican blend)

1 packet taco seasoning

1/2 cup sour cream or Greek yogurt

1/4 cup chopped fresh cilantro

1 jalapeño, finely chopped (optional for heat)

1 cup enchilada sauce (can be red or green)

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake your stuffed shells perfectly.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Drain the shells and let them cool slightly to handle easily.

      Prepare the Filling: In a mixing bowl, combine the rinsed black beans, corn kernels, diced tomatoes (including their juices), half of the shredded cheese, taco seasoning, sour cream or Greek yogurt, freshly chopped cilantro, and chopped jalapeño (if you want the extra spice). Mix thoroughly and season with salt and pepper to taste.

        Stuff the Shells: Use a spoon to gently fill each cooked shell with the flavorful black bean and corn mixture. Place the stuffed shells in a single layer in a greased 9x13 inch baking dish to keep them cozy.

          Add the Sauce: Pour the enchilada sauce generously over the stuffed shells, ensuring they are well-covered for a moist and delicious outcome.

            Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the enchilada sauce for a gooey, cheesy finish.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for about 20 minutes. After that time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, creating an inviting golden crust.

                Garnish and Serve: Once baked, take the dish out of the oven and allow it to cool for a few minutes. Garnish with extra fresh cilantro on top and serve with lime wedges on the side for a zesty kick. Enjoy your delightful Tex-Mex feast!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings