Tex-Mex Stuffed Shells

Waist friendly Mexi-stuffed shells made with high quality ingredients. Vegetarian approved and oh so delicious!

October 22, 2021
Tex-Mex Stuffed Shells

Tex-Mex Stuffed Shells

Alissa DiSanto
  • Prep Time
    40 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 40 min
  • Servings
  • Difficulty


  • 1-12oz box uncooked pasta shells
  • 3 mashed sweet potatoes
  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 jalapeno diced (optional)
  • 1 15oz can of black beans rinsed
  • 2 ears of fresh corn (if you don’t have fresh corn, you can use frozen) cut off the ear
  • 1 tsp cumin
  • 1 tsp coriander
  • salt and pepper
  • 1 jar Heinen’s mild salsa
  • 8oz Heinen’s shredded Monterey Jack Cheese
  • 1 bunch chopped cilantro
  • 1 bunch chopped chives


  1. Preheat oven to 400°F.
  2. Fill a large stock pot with water and place on the stove on high until it begins to boil.
  3. Scrub your sweet potatoes and poke all over with holes by using a fork. Bake on a foil lined sheet tray for 1 hour or until the potato is soft and a fork comes out easily. Allow to cool enough to handle. Decrease oven to 375 degrees. *Tip- you can also give your sweet potatoes a head start in the microwave by putting them in there for 4 minutes on one side, flip and cook another 4 minutes on the other side. This will cut your baking time in almost half (25 minutes in the oven).
  4. While the potatoes are baking, cook your pasta. Add the pasta to the boiling water and cook according to the package minus 2 minutes. Set aside.
  5. In a sauté pan on medium heat add olive oil. Once hot, add onion and sauté until translucent. About 5 minutes. Add in garlic and jalapeno (if using) and stir constantly for 1-2 minutes or until fragrant. Turn off heat and set aside.
  6. In a large bowl and once the sweet potatoes are cool enough to handle, scoop out your sweet potato filling or simply peel off the skin. Add in the onion mixture, drained black beans, corn, cumin, coriander, salt and pepper. Mix until all ingredients are fully incorporated. Taste for seasoning.
  7. Spoon mixture into shells and place into a greased baking dish.
  8. Top each shell with a teaspoon 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.


  • Great recipe to use up your leftover sweet potatoes.
  • You can also bake the sweet potatoes a day in advanced. Just 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.

Rate this recipe!

Click on a star to rate it!

Average rating 0 / 5. Votes: 0

No votes so far! Be the first to rate this recipe.