Black Bean and Corn Enchilada Stuffed Shells
Description
These Black Bean and Corn Enchilada Stuffed Shells are a vibrant, hearty, and satisfying vegetarian twist on classic stuffed pasta. Jumbo pasta shells are filled with a savory mixture of black beans, corn, cheese, and southwestern spices, then baked in a rich enchilada sauce. Perfect for weeknight dinners, meal prep, or feeding a crowd, this dish is full of flavor, texture, and color.
Prep & Cook Time
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 60 minutes
Servings: 6
Ingredients
For the Shells:
20 jumbo pasta shells
1 tablespoon olive oil
Salt, for pasta water
For the Filling:
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese (or vegan cheese alternative)
1/2 cup diced red bell pepper
1/4 cup chopped green onions
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For the Enchilada Sauce:
2 cups red enchilada sauce (store-bought or homemade)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional for heat)
For Garnish:
Fresh cilantro, chopped
Avocado slices
Sour cream or vegan sour cream
Lime wedges
Instructions
Preheat Oven & Prepare Pasta:
Preheat your oven to 375°F (190°C).
Cook jumbo pasta shells according to package directions until al dente. Drain and drizzle with 1 tablespoon olive oil to prevent sticking.
Prepare the Filling:
In a large bowl, combine black beans, corn, red bell pepper, green onions, chili powder, cumin, smoked paprika, salt, and pepper.
Stir in 3/4 cup of the shredded cheese (reserve 1/4 cup for topping).
Fill the Shells:
Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the bean and corn mixture into each pasta shell and arrange them in the baking dish, seam-side up.
Top with Sauce & Cheese:
Pour the remaining enchilada sauce evenly over the stuffed shells.
Sprinkle the reserved 1/4 cup cheese on top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until cheese is melted and sauce is bubbling.
Serve:
Let cool for 5 minutes. Garnish with fresh cilantro, avocado slices, sour cream, and lime wedges.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Assemble the shells in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking from cold.
Q: Can I freeze this dish?
A: Absolutely. Freeze before baking, tightly covered. Bake from frozen, adding 15–20 minutes to the bake time.
Q: Can I use other beans or vegetables?
A: Yes! Pinto beans, kidney beans, or a mix work well. You can also add zucchini, spinach, or diced mushrooms.
Q: How can I make this vegan?
A: Use vegan cheese and a plant-based sour cream for garnish. The filling is already plant-based.
Nutritional Information (per serving, serves 6)
Calories: 320 kcal
Protein: 14 g
Carbohydrates: 42 g
Fiber: 10 g
Fat: 10 g
Saturated Fat: 4 g
Sodium: 550 mg
Sugar: 4 g