Meatless Zucchini Burrito Boats
*substitute the spices with 1 tablespoon of taco seasoning.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 3 large zucchini
- 1 cup cooked brown rice
- 1 15 oz can black beans, drained
- 1/2 cup corn kernals
- 1 cup salsa
- 1 bell pepper cored and diced
- 1/2 onion diced
- 2 cloves garlic minced
- 1/2 jalapeno de-seeded and chopped (optional)
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro finely chopped (optional)
- 1 cup shredded cheese cheddar, mozzarella, taco mix
Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside.
Slice each zucchini in half, lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini. Place them skin side down in the casserole dish.
Heat a tablespoon of olive oil in a large skillet over medium-heat. Add the onions, bell pepper, garlic, and jalapeno, and cook for 1-2 minutes or until soft.
Add the rice, corn and beans, salsa, and spices; cook for another 2-3 minutes. Turn off heat and mix in cilantro.
Spoon the filling inside of each zucchini until they are all full. Sprinkle with cheese. Bake in the oven for 25-30 minutes.