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Tex-Mex cuisine is a vibrant culinary fusion that marries the bold and zesty flavors of Mexican cuisine with the heartiness of American cooking. This beloved style of food is characterized by its use of fresh ingredients, aromatic spices, and an array of textures that create dishes bursting with flavor. Among the many delightful offerings in Tex-Mex cooking, the Tex-Mex Black Bean Taco Stuffed Shells stand out as a particularly satisfying option. Not only are they a feast for the senses, but they also cater to both vegetarians and taco enthusiasts, making them a versatile choice for any dining occasion.

Tex-Mex Black Bean Taco Stuffed Shells

Elevate your dinner game with this Tex-Mex Black Bean Taco Stuffed Shells recipe. Easy to make and bursting with flavor, these stuffed shells combine jumbo pasta, hearty black beans, sweet corn, and zesty spices, topped with gooey cheese and enchilada sauce. Perfect for busy weeknights or casual gatherings, this dish caters to both vegetarians and taco lovers. Impress your family and friends with this delightful fusion of Mexican and Italian cuisines!
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Ingredients
  

20 jumbo pasta shells

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

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

1 cup diced tomatoes (with juices)

1 cup shredded cheese (cheddar or 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)

1 cup enchilada sauce (red or green)

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions, until al dente. Drain and set aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the black beans, corn, diced tomatoes (with juices), half of the shredded cheese, taco seasoning, sour cream or Greek yogurt, cilantro, and jalapeño (if using). Mix well, and season with salt and pepper to taste.

        Stuff the Shells: Using a spoon, carefully fill each jumbo shell with the black bean and corn mixture. Arrange the stuffed shells in a single layer in a greased 9x13 inch baking dish.

          Add the Sauce: Pour the enchilada sauce evenly over the stuffed shells, making sure to cover them well.

            Top with Cheese: Sprinkle the remaining shredded cheese over the top of the sauce.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven, let cool for a few minutes, and then garnish with additional cilantro and serve with lime wedges on the side. Enjoy your Tex-Mex feast!

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