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Fresh Summer Taco Stuffed Shells

Jumbo pasta shells stuffed with a cool, creamy taco filling—no baking required. Perfect for a light, refreshing summer meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jumbo pasta shells
  • 1 cup cooked black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen, thawed
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese optional, for topping
  • Fresh salsa and avocado slices for serving

Equipment

  • large pot
  • colander
  • mixing bowl
  • spoon
  • piping bag (or zip-top bag with corner snipped)
  • serving platter

Method
 

  1. Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside on a paper towel-lined tray.
  2. In a large mixing bowl, combine black beans, corn, red bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth.
  4. Pour the dressing over the bean mixture and stir well to coat evenly.
  5. Spoon the filling into a piping bag or sturdy zip-top bag. Snip off a 1/2-inch corner.
  6. Pipe the filling into each cooled shell, filling generously but not overflowing.
  7. Arrange stuffed shells on a serving platter. Top with shredded cheddar if desired. Serve immediately with fresh salsa and avocado slices, or refrigerate for up to 2 hours before serving.

Notes

For a dairy-free version, use vegan sour cream and mayo. These shells are best served cold or at room temperature—don't reheat or the shells may become mushy. Store leftovers in an airtight container in the fridge for up to 2 days, but note the texture is best the same day.