Black Bean and Corn Enchilada Stuffed Shells | Savory
Get the best of both worlds—a pasta bake and cheesy enchiladas—with this easy and affordable vegetarian dinner.
Ingredients
- 24 jumbo pasta shells
- 2 (10 oz) cans enchilada sauce, divided
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 (15.2 oz) can whole kernel corn, drained
- 1 1/2 cups shredded Cheddar cheese, divided
- 2 tbsp thinly sliced green onions
- Sour cream, to garnish (optional)
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