Zucchini Burrito Boats

Tex-Mex Zucchini

Prep: 15 Min | Cook: 25 Min

Swap the tortilla for a low-cal zucchini boat burrito.

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Ingredients:


4 Large Zucchinis
1 can Black Beans, Drained and Rinsed
1 can Pinto Beans, Drained and Rinsed
1 cup Cooked Brown Rice

1 cup  Salsa
1 Large Red Bell Pepper, Cored and Diced
1/2 Small Red Onion, Diced
1/2 cup Corn Kernels

1 Tbsp + 1 tsp Olive Oil
2 tsp Cumin
1 tsp Chili Powder
1/2 cup Fresh Cilantro, Finely Chopped
1 tsp Salt
1/2 cup  Shredded Cheddar/Monterey Jack Cheese


Directions:


  1. Cut each zucchini in half lengthwise and hallow out the center of each.
  2. Brush the tops with olive oil and place them skin side down in a greased casserole dish.
  3. In a large skillet, add 1 Tbsp of olive oil, onions, and peppers and cook for 2-3 minutes. Then add rice, corn, beans, salsa, chili powder, and cumin. Stir everything together and cook for 5 minutes. Then, add cilantro and salt.
  4. Spoon the filling into the inside of each zucchini until full. Sprinkle with cheese and cover with foil.
  5. Bake in a 400 degree oven for 25 minutes then remove the foil and set the oven to broil. Let cook for 5 more minutes or until the cheese is bubbly and golden brown. Allow to cool and top with fresh cilantro, if desired.  


Nutrition Facts

Servings: 8

Amount per Serving

Calories: 240

Total Fat: 7 g

Cholesterol: 5 mg

Sodium: 810 mg

Total Carbohydrate: 30 g

- Dietary Fiber: 7 g

- Sugars: 5 g

Protein: 9 g


Vitamin A: 6%

Vitamin C: 45%

Calcium: 8%

Iron: 8%

Manganese: 20%


These percentages represent the suggested daily healthy adult dose for vitamins and minerals.

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