Embellishmints

Recipes

Mexican Zucchini Burrito Boats

One thing my sweet boys are looking forward to …a lot… is having our own garden. We’re moving into a new house and they can’t wait to plant the garden next Spring! I’m really excited to do that with them too. It will be so fun making recipes with vegetables we have grown together. These Mexican Zucchini Burrito Boats are one of the recipes we will for sure be making once that happens.

Mexican Zucchini Burrito Boats

Ingredients

4 large zucchini
1 {15 oz} can black beans, drained and rinsed
1 cup cooked quinoa or brown rice
1 cup salsa
1 red bell pepper, cored and 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
salt to taste
1 cup shredded cheddar cheese

Instructions

Grease a 9×13″ casserole dish then set aside. Cook the quinoa or brown rice according to package instructions.
Slice each zucchini in half lengthwise, using a melon baller, hollow out the center of each. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
Warm 1 Tbsp of olive oil in a large skillet over medium heat. Add the peppers and cook for 2-3 minutes. Add the corn, beans, salsa, chili powder and cumin. Stir all the ingredients together and continue to cook for about 5 minutes. Remove the skillet from the heat then add the cooked quinoa and set aside.
Preheat the oven to 400 degrees. Spoon the filling inside of each zucchini until they are full. Sprinkle each half with cheese then cover with foil.
Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook for another 5 minutes, or until the cheese is bubbly and golden.
All your zucchini boats to cool for 5-10 minutes

Let me know how you liked this recipe by leaving a comment below! xoxo

Recipe adapted from Making Thyme For Health

Hilary

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View Comments

Miz Helen says:

August 8, 2018 at 7:59 am

We will love these delicious boats! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
vicki finn says:

August 1, 2018 at 4:12 pm

These look delicious! I love anything Mexican.
Leanna says:

January 9, 2018 at 6:30 pm

These look so appealing, I love all the colours. What a gorgeous side dish. Thank you for the recipe.
Petra says:

January 8, 2018 at 7:13 pm

This looks like spring! So healthy and delicious sounding. I love to grow my own veggies, it always tastes so much better! Thank you for sharing with us at Fiesta Friday! :)
Miz Helen says:

January 7, 2018 at 10:50 am

We will love your Mexican Zucchini Burrito Boats! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
Shelbee on the Edge says:

January 7, 2018 at 8:17 am

These look amazing! Thanks so much for joining my Link Up On the Edge!
Shelbee
http://www.shelbeeontheedge.com
frugal hausfrau says:

January 6, 2018 at 3:50 pm

Hi Hilary - I would go nuts over these! Thanks for bringing this by Fiesta Friday!

Mollie
Helen at the Lazy Gastronome says:

January 3, 2018 at 9:18 am

Thanks for sharing at the What's for Dinner Party!
Theresa says:

July 28, 2016 at 6:36 pm

Looks so good. Shared. Thanks for joining the Inspiration Spotlight party.
Jamie says:

July 25, 2016 at 9:30 pm

Yum - those sound amazing. Pinning to try! :) Thank you for sharing with us at the #HomeMattersParty