Meatless Zucchini Burrito Boats
User Reviews
4.9
30 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
Meatless Zucchini Burrito Boats
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*substitute the spices with 1 tablespoon of taco seasoning.
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Ingredients
- 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 Jalapeño 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
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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