Meatless Mexican Zucchini Burrito Boats

on

Meatless Mexican Zucchini Burrito Boats


Who knew zucchinis were the perfect vessel for Mexican flavor?

INGREDIENT

  • 1 tablespoon olive oil, plus more to grease baking dish
  • 4 large zucchinis (or 6 medium)
  • 1 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 jalapeno, seeds removed and finely diced
  • 2 cloves garlic, minced
  • 1 15 ounces can low sodium black beans, drained and rinsed
  • 1 cup brown rice, cooked
  • 1/2 cup corn kernels
  • 1/2 teaspoon sea salt
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup shredded jack cheese (optional)

INSTRUCTIONS

  1. Grease a 9 x 13 casserole dish with olive oil and then set aside.
  2. Preheat oven to 400 degrees F.
  3. Slice each zucchini in half lengthwise. Using a spoon, hollow out the center of each zucchini. Place the zucchini, skin side down, in the casserole dish.
  4. Heat olive oil in a large skillet over medium-high heat. Add the onion, peppers, jalapeño, and garlic, and cook for 3-5 minutes, until onion begins sweating.
  5. Add the rice, corn, beans, cilantro, chili powder, oregano, and cumin and stir together. Cook for about 5 minutes to heat through, then remove the skillet from the heat.
  6. Spoon the filling inside of each zucchini until they are all full.
  7. Sprinkle with cheese.
  8. Bake in the oven for 25-30 minutes, or until zucchini is tender.