Black Bean and Quinoa Enchilada Zucchini Boats

Name: Black Bean and Quinoa Enchilada Zucchini Boats
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 medium zucchini; 1 tablespoon olive oil; ½ yellow onion; 2 cloves of garlic; 1 small red bell pepper; 1 ear sweet corn; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; Juice of 1/2 a lime; 1/3 cup chopped fresh cilantro; 1 15-ounce can black beans, rinsed and drained; 1 cup cooked quinoa; salt and black pepper; 1 10-ounce can red enchilada sauce; 1 cup shredded mexican blend or cheddar cheese

User Reviews

4.8

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Course
Main Course, Snacks
Cuisine
American, International, Vegetarian, gluten-free

Black Bean and Quinoa Enchilada Zucchini Boats

Iris Warren

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These easy enchilada zucchini boats are guaranteed to be a family favorite meal! Add them to your dinner menu ASAP!

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Ingredients

7 medium zucchini cut in half lengthwise
1 tablespoon olive oil
½ yellow onion diced
2 cloves of garlic minced
1 small red bell pepper seeds removed and diced
1 ear sweet corn kernels cut off the cob (or 1 cup frozen corn)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Juice of 1/2 a lime
1/3 cup chopped fresh cilantro
1 15-ounce can black beans, rinsed and drained
1 cup cooked quinoa
salt and black pepper to taste
1 10-ounce can red enchilada sauce
1 cup shredded mexican blend or cheddar cheese

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Instructions

Bring a large pot of salted water to boil. Preheat oven to 400°F.
Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and set aside 1 cup to use in the filling. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 4-5 minutes.
Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in the zucchini, garlic, red pepper, corn, chili powder, cumin, lime juice, and cilantro. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa. Season with salt and black pepper, to taste. Stir in 1/2 cup of the shredded cheese and 1/2 cup of the enchilada sauce.
Spray two 9x13 baking dishes with nonstick cooking spray. Drizzle a little bit of the enchilada sauce at the bottom of each pan. Place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the zucchini equally with the black bean and quinoa filling, pressing firmly so it stays in the zucchini. Drizzle the remaining enchilada sauce over the filled zucchini. Sprinkle the remaining cheese evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake for 5 more minutes or until cheese is melted and zucchini is cooked through. Serve warm.
Note-you can halve this recipe. This recipe reheats and freezes well.