Mexican Stuffed Shells

I made this for my wifey Jennifer when she came over last Saturday night. It was a new recipe so I was a little apprehensive, but we both loved it. It is a nice twist on other stuffed shells recipes and has the added bonus of being vegetarian! AND, if you are able to do it right, actually kind of healthy. Unfortunately, both Jen and I liked it so much, there is no picture to share. But I think it’s pretty easy to visualize…

Mexican Stuffed Shells

(adapted from Skinny Mom)


  • 1 box jumbo pasta shells
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained and rinsed
  • 4 oz reduced-fat cream cheese
  • 1/2 large onion, diced
  • 1 green pepper, diced
  • 2 cups salsa
  • 1/2 tbsp EVOO
  • 1/4 cup part-skim Mexican shredded cheese
  • 2 1/2 tbsp taco seasoning
  • 1/4 cup water


Preheat oven to 350 degrees.

Cook jumbo shells in a large pot until al dente. Meanwhile, heat a medium-sized skillet over low heat. Add EVOO (that’s extra-virgin olive oil for you newbs) and diced onion and green pepper; saute until soft. Add black beans, corn, taco seasoning, and water to the skillet; mix well. Add cream cheese to the skillet and stir as it melts.

In a 9×13 casserole dish, pour the 2 cups of salsa over the bottom and spread evenly. Arrange cooked jumbo shells in the casserole dish and spoon about 1 tbsp of the black bean/corn mixture into each shell. You may need a second casserole dish. Sprinkle shredded cheese on top of the shells.

Bake uncovered for 15 minutes, or until cheese has melted.


I did not have reduced-fat cream cheese, only the full-fat good stuff, so that is what I used and my dish was less healthy because of it…do I care? Not really. Allegedly, according to Skinny Mom (she calls this recipe SKINNY Mexican Stuffed Shells), 2 shells will only run you 244 calories if you use the right ingredients.

I also don’t use packaged taco seasoning because it’s far too easy to do myself. A little cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, we’re good.

I recommend undercooking the shells a little bit so they hold up better to the filling. Too soft and they’re difficult to work with.



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