Mexican Zucchini Burrito Boats
Ingredients
- 1 small fresh zucchini
- 3 tbsp canned black beans drained and rinsed
- 3 tbsp cooked rice
- 2 cherry tomatoes chopped
- 3 tbsp green bell pepper diced
- 2 tbsp onion chopped
- 2 tbsp canned sweet corn
- garlic powder
- ground cumin
- garam masala
- chili powder
- 3 tbsp fresh cilantro chopped
- 4 tbsp cheddar cheese grated
- 1 tsp tomato paste
- 1 tbsp olive oil
- salt
Instructions
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1. Cut the zucchini in half, lengthwise. Remove the soft inside using a teaspoon.
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2. Pour the olive oil in a small frying pan and add the tomato paste.
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3. Place the pan over high heat until the oil is hot. Once the paste starts sizzling, add 3 tablespoons of water.
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4. Stir well and let the tomato paste reduce. Then take the pan off the heat and add the black beans, bell pepper, tomato, sweet corn and cooked rice.
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5. Stir well and then season with a pinch of the garlic powder, ground cumin, garam masala, chili powder and a pinch of salt. Also add the freshly chopped cilantro as well.
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6. Stir this colorful mixture well again and then check the seasoning. Add extra spices to taste. Fill the zucchini with this mixture and sprinkle with the grated cheese.
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7. Transfer the zucchini to a baking tray or dish. Cover with tinfoil. Bake the zucchini in a preheated oven at 400°F (200°C) for 20 minutes. Then remove the tinfoil. Grill the zucchini for 5 more minutes to make the cheese melt. Remove the zucchini from the hot oven and serve.
