ENCHILADA ZUCCHINI BOATS
These Enchilada Zucchini Boats are one of the recipes that I’ve had on my mind for a long time and finally made it a reality now that it’s summer and zucchini is in massive abundance at our house! One of my all time favorite Vegetarian Zucchini Boats Recipes.
I had one of those weekends where I wasn’t exactly sad to see Monday get here. We spent the greater part of the past few days traveling between several different vets trying to figure out what was wrong with our cat (who wasn’t eating and who had been throwing up), how we could afford the surgery she needed, and if she was even going to make it. I’m happy to report that our poor kitten is okay
ENCHILADA ZUCCHINI BOATS
category: DINNER cuisine: MEXICAN
INGREDIENTS
1 tablespoon of oil
1/2 of a sweet onion
1/2 red bell pepper
3 cloves of garlic, minced
1/4 teaspoon of cumin
1/4 teaspoon of dried oregano
1/4 teaspoon of paprika
1/4 teaspoon of salt
1 15 ounce can of black beans, drained and rinsed
3 medium zucchinis
1 1/2 cups of enchilada sauce
optional for topping: 1/2-1 cup of vegan cheese
INSTRUCTIONS
Pre-heat oven to 400 degrees F and lightly grease a baking dish.
Prepare your zucchinis by cutting them in half long ways and gently scooping out most of the inside of the zucchini and discarding. You want it so that the shell of the zucchini is just about 1/4 inch thick once the insides have been removed (see photo).
In a skillet over medium heat, heat your olive oil and then add in the onion and pepper to sauté for 5 minutes. Add in garlic and spices and cook for an additional 2 minutes.
Add in black beans and cook for abour 3 more minutes until the black beans are heated through. Take off of the heat.
Dividing evenly, spoon the mixture into the zucchinis and place them in the greased baking dish.
Top the zuchinnis with the enchilada sauce.
Optional: top with vegan cheese.
Bake for 30-35 minutes at 400 degrees.
Let cool slightly and ENJOY!!