Tuesday, March 19, 2019
I know, I’m so predictable. What can I say? I love a good burrito bowl.
And because spaghetti squash isn’t exactly in season right now, we need a stand-in. Which is where these lovely little green zucchini boats come into play.
So this recipe is almost exactly like the spaghetti squash version but with the filling scaled down so that it fits inside of zucchini. Outside of that, I only made two small changes.
Zucchini Burrito Boats are a simple meatless and gluten-free meal packed full of Mexican flavor!
yield: 8 BOATS
prep time: 25
cook time: 30
total time: 55
INGREDIENTS
- 4 large zucchini
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa (use your preferred level of spiciness)
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 1/2 cup corn kernels
- 1 jalapeno (or poblano pepper), cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, finely chopped
- salt to taste
- 1 cup shredded cheddar/monterey jack cheese
INSTRUCTIONS
Get the full instruction @ makingthymeforhealth.com
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