Zucchini Burrito Boats
A simple meatless and gluten-free meal that’s packed full of Mexican flavour!
- 4 zucchini – large
- 430g can black beans – drained and rinsed
- 1 cup brown rice cooked
- 1 cup salsa – use your preferred level of spiciness
- 1 red bell pepper – cored and finely chopped
- 0.5 red onion – large, finely chopped
- ½ cup corn kernels
1 jalapeno – or poblano pepper, cored and diced
1 tablespoon olive oil + 1 teaspoon
2 teaspoons cumin
1 teaspoon chili powder
½ cup fresh Coriander – finely chopped
salt to taste
1 cup shredded cheddar cheese
Step by Step Instructions
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, 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.
Preheat the oven to 200°C and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
I’m Sarah and click anywhere in this block to go to my blog. This is where I share my journey creating simple and seasonal plant-based recipes. I love cooking with whole foods that give me the energy to keep up with an active lifestyle.