MEXICAN ZUCCHINI BURRITO BOATS
So this recipe is almost exactly like the spaghetti squash version but with the filling scaled down so that it fits inside of zucchini. Outside of that, I only made two small changes.
First of all, I used a poblano pepper in place of the jalapeno because I had one on my patio that was ripe for pickin’!
INGREDIENTS:
- 4 large zucchini
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa (use your preferred level of spiciness)
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 1/2 cup corn kernels
- 1 jalapeno (or poblano pepper), cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, finely chopped
- salt to taste
- 1 cup shredded cheddar/monterey jack cheese
DIRECTIONS:
- Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
- Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
- next instruction click here
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