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Mexican Zucchini Burrito Boats

Ingredients: 4 large zucchinis 1 (425g) can black beans, drained and rinsed 1 cup salsa (use your preferred level of spiciness) 1 red bell pepper, cored an

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Mexican Zucchini Burrito Boats

1 (425g) can black beans, drained and rinsed

1 cup salsa (use your preferred level of spiciness)

1 red bell pepper, cored and diced

1 jalapeno cored and diced

1 Tbsp. plus 1 tsp. olive oil

½ cup fresh cilantro, finely chopped

½–1 cup shredded cheese (diary free options available)

Grease a 23 x 33 cm x casserole dish then set aside.

Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the centre of each zucchini. Lightly brush the tops with one tsp. of olive oil then place them skin side down in the casserole dish.

Warm the Tbsp. of olive oil in a large pan over medium heat. Add the onion and the peppers and cook for 2–3 minutes

Add the rice, corn and beans along with the salsa, chilli powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the pan from the heat and set aside.

Preheat the oven to 200°C and then stir in ¼ cup of the cilantro and salt to taste to the filling.