Mexican Zucchini Burrito Boats

14 40 509
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Mexican Zucchini Burrito Boats
Health Rating
Serve with Tortilla Chips or warm corn tortillas and guacamole.

Ingredients


4 large Zucchini (large)
1 can (15oz) Black beans, canned ((15 ounce) can; drained and rinsed)
1 cup Brown rice, short-grain, cooked (cooked)
1 cup Salsa, ready-to-serve (use your preferred level of spiciness))
1 large pepper(s) Red bell pepper (cored and diced)
1/2 medium Red onion (diced)
1/2 cup Sweet corn, canned, undrained
1 medium pepper(s) Jalapeno pepper ((or poblano pepper), cored and diced)
1 1/2 tbsp Extra virgin olive oil, garlic-infused
2 tsp Cumin
1 tsp Chili powder
1/2 cup Cilantro (coriander) (fresh; finely chopped)
1 pinch Himalayan sea salt (to taste)
1 cup Nutritional yeast (shredded cheddar/monterey)

Instructions


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes:

Zucchini

is a great source of fiber which helps to absorb extra water in the intestines to provide moisture to the digestive process!


Nutrition Facts

Per Portion

Calories 509
Calories from fat 82
Calories from saturated fat 11.1
Total Fat 9.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 991 mg
Potassium 2065 mg
Total Carbohydrate 68 g
Dietary Fiber 26.7 g
Sugars 17.1 g
Protein 38 g

Dietary servings

Per Portion


Grain 0.5
Meat Alternative 0.6
Vegetables 7.4

Energy sources


Pygal54%467.1891205311174204.9055419342044216%321.2188694703916260.1524457995334430%308.6285652066827143.9492331542095754%16%30%CarbohydratesFatProtein
Main