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Tex-Mex Stuffed Shells

The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.

Simple stuffed shells get a Tex-Mex twist with this flavorful recipe!

Tex-Mex Stuffed Shell Ingredients

Packed to the brim with a good-for-you mixture of mashed sweet potatoes, fresh corn, black beans. salsa, cheese, spices, herbs and jalapeno (if you’re brave enough), this recipe is comfort food at it’s finest.

Tex-Mex Stuffed Shells

Serve these shells when you can’t choose between Mexican and Italian for dinner – everyone at the table is guaranteed to be pleased!

Tex-Mex Stuffed Shells
Tex-Mex Stuffed Shells
Cook time:
20min
Prep time:
40min
Total time:
60min

Servings:
8

Ingredients

  • 1 12 oz. box uncooked pasta shells
  • 3 sweet potatoes, mashed
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, diced (optional)
  • 1 15 oz. can black beans, rinsed
  • 2 ears of fresh corn, cut off the ear (swap for frozen corn if fresh is not available)
  • 1 tsp. cumin
  • 1 tsp. coriander
  • Salt and pepper
  • 1 jar Heinen’s mild salsa
  • 8 oz. Heinen’s shredded Monterey Jack cheese
  • 1 bunch cilantro, chopped
  • 1 bunch chives, chopped

Instructions

  1. Preheat the oven to 400˚F.
  2. Fill a large stock pot with water and place on the stove over high heat until it begins to boil.
  3. Scrub the sweet potatoes and use a fork to poke holes all over. Bake on a foil-lined sheet tray for 1 hour, or until the potatoes are soft and a fork comes out easily. Allow to cool enough to handle. Decrease the oven temperature to 375˚F *Tip- Give the sweet potatoes a head start by putting them in the microwave for 4 minutes on one side, flip and cook another 4 minutes on the other side. This will cut the baking time almost in half (25 minutes in the oven).
  4. While the potatoes are baking, add the pasta to the boiling water and cook according to the package instructions minus 2 minutes. Set aside.
  5. In a sauté pan on medium heat, add olive oil. Once hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and jalapeno (if using) and stir constantly for 1-2 minutes, or until fragrant. Turn off the heat and set aside.
  6. Once the sweet potatoes are cool enough to handle, scoop the inner flesh into a large bowl, or simply peel off the skin. Add the onion mixture, drained black beans, corn, cumin, coriander, salt and pepper. Mix until all ingredients are fully incorporated. Taste for seasoning.
  7. Spoon the mixture into the cooked shells and place into a greased baking dish.
  8. Top each shell with a tsp. of salsa and a heaping portion of cheese.
  9. Cover with tin foil and bake for 10 minutes. After 10 minutes, remove the tin foil and allow the cheese to slightly brown.
  10. Remove from the oven and garnish with cilantro and/or chives.

Notes

  • Great recipe to use up leftover sweet potatoes.
  • The sweet potatoes can be baked a day in advance. Simply store them in the fridge wrapped in tin foil or in an airtight container.
  • Jalapenos are always optional depending on how much heat you like in your food. You can also remove the rib and seeds to create a milder heat.

Tex-Mex Stuffed Shells

 

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