Serve with Tortilla Chips or warm corn tortillas and guacamole.
1 can (15oz)
Black beans, canned
((15 ounce) can; drained and rinsed)
Brown rice, short-grain, cooked
(use your preferred level of spiciness))
1 large pepper(s)
Red bell pepper
(cored and diced)
Sweet corn, canned, undrained
1 medium pepper(s)
((or poblano pepper), cored and diced)
1 1/2 tbsp
Extra virgin olive oil, garlic-infused
(fresh; finely chopped)
Himalayan sea salt
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, 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.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F 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 nutritional yeast, or non-dairy cheese, then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes.
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.
is a great source of fiber which helps to absorb extra water in the intestines to provide moisture to the digestive process!