Tacos in Pasta Shells with Veggies

Ingredients

• 1 package taco-shaped pasta shells
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup cooked corn kernels
• 1 (4-ounce) can diced green chilies
• 1 cup salsa
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup sour cream
• 1/4 cup lime juice
• Salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees F.
2. Cook pasta shells according to package instructions.
3. In a large bowl, combine the black beans, corn, green chilies, salsa, cheese, onion, cilantro, bell peppers, sour cream, and lime juice.
4. Mix until all ingredients are evenly distributed.
5. Fill each cooked pasta shell with the bean and vegetable mixture.
6. Place filled shells on a greased baking sheet.
7. Bake for 20 minutes, or until cheese is melted and shells are golden brown.
8. Serve with additional salsa, sour cream, and cilantro, if desired.

Interesting Facts

• These tacos are a great way to use up leftovers. Feel free to substitute any vegetables you have in the fridge.
• Tacos in pasta shells are a great way to sneak more vegetables into your family's meal without them noticing!
• This recipe can easily be made vegan by substituting the cheese for vegan cheese and omitting the sour cream.