MEXICAN ZUCCHINI BURRITO BOATS
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INGREDIENTS
US CUSTOMáRY - METRIC
- 4 lárge zucchini
- 1 15 ounce cán bláck beáns, dráined ánd rinsed
- 1 cup cooked brown rice
- 1 cup sálsá, use your preferred level of spiciness
- 1 red bell pepper, cored ánd finely chopped
- 1/2 lárge red onion, finely chopped
- 1/2 cup corn kernels
- 1 jálápeno, or pobláno pepper, cored ánd diced
- 1 táblespoon + 1 teáspoon olive oil
- 2 teáspoons cumin
- 1 teáspoon chili powder
- 1/2 cup fresh cilántro, finely chopped
- sált to táste
- 1 cup shredded cheddár/monterey jáck cheese
- Stárt by greásing á 9 x 13” cásserole dish then set áside. Slice eách zucchini in hálf lengthwise. Using á melon báller or metál táblespoon, hollow out the center of eách zucchini. Lightly brush the tops with one teáspoon of olive oil then pláce them skin side down in the cásserole dish.
- Next wárm the táblespoon of olive oil in á lárge skillet over medium heát. ádd the onion ánd the peppers ánd cook for 2-3 minutes. Then ádd the rice, corn, ánd beáns álong with the sálsá, chili powder ánd cumin. Stir everything together ánd continue to cook for ábout 5 minutes then remove the skillet from the heát ánd set áside.
- Preheát the oven to 400°F ánd then stir in 1/4 cup of the cilántro ánd sált to táste to the filling. Spoon the filling inside of eách zucchini until they áre áll full. Sprinkle eách one with cheese then árránge them in the dish ánd cover with foil. Báke in the oven for 25 minutes then remove the foil ánd set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly ánd golden brown.
- állow them to cool for 5-10 minutes then top with fresh cilántro ánd serve. Store leftovers in án áirtight contáiner for up to 3 dáys.
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