Description
Heartwarming zucchini enchilada boats filled with black beans, corn, and enchilada sauce, topped with melted cheese.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked black beans
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms, slice the zucchinis in half lengthwise and carefully scoop out the centers to create boats.
- Combine the cooked black beans, corn, cumin, chili powder, and salt and pepper in a large mixing bowl. Mix well.
- Spoon the bean and corn mixture into each zucchini boat, packing generously.
- Pour the enchilada sauce evenly over the filled zucchini boats, then sprinkle the shredded cheese on top.
- Cover the zucchini boats with foil and bake for 25 to 30 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve warm.
Notes
Avoid overcooking the zucchinis to maintain their shape.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 30mg
