Skinny Mexican Stuffed Shells

Skinny Mexican Stuffed Shells
We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 7 year old son asked what was for dinner last night and I told him grilled chicken and broccoli, he about started crying. I wanted to join him. I realized we needed a little break from the same old and started browsing the Internet. Skinny Mexican Stuffed Shells.
After making this Mexican style stuffed shells recipes, I wasn't sure why I haven’t mixed these two food genres before. The flavors in this dish are so bold and perfect together, it is definitely one of my new favorites! Skinny Mexican Stuffed Shells

Ingredients: Skinny Mexican Stuffed Shells

12 oz box jumbo pasta shells
15 oz can black beans, drained + rinsed
15 oz can yellow corn, drained + rinsed
4 oz ⅓ less-fat cream cheese
2.25 oz can sliced black olives, drained
½ onion, diced
1 green bell pepper, diced
2 cups tomato salsa
½ Tbsp extra virgin olive oil
1 cup reduced-fat, shredded Mexican cheese
2 ½ Tbsp reduced-sodium taco seasoning
¼ cup water

Instructions: Skinny Mexican Stuffed Shells

Preheat oven to 350 degrees. Skinny Mexican Stuffed Shells.
Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers.
Stir and cook for 1-2 minutes. Skinny Mexican Stuffed Shells.
Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture.
In a 9x13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up. Skinny Mexican Stuffed Shells.
Sprinkle shells with Mexican cheese.
Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.

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