Mexican zucchini burrito boats, colorful lunch and easy Cinco de Mayo recipe idea!
Total Time
50min
4.7
3 Ratings
Author: Simple. Tasty. Good.
Servings:
2
Ingredients
•
1
Small
Zucchini
•
3
Tbsp
GOYA® Black Beans
, rinsed, drained
•
1
Tbsp
White Rice
•
2
Cherry Tomatoes
, chopped
•
3
Tbsp
Green Bell Peppers
, diced
•
2
Tbsp
Onions
, chopped
•
to taste
Simply Organic Garlic Powder
•
to taste
Ground Cumin
•
2
Tbsp
Corn Kernels
•
to taste
Garam Masala
•
to taste
Chili Powder
•
3
Tbsp
Fresh Cilantro
, chopped
•
4
Tbsp
Cheddar Cheese
•
1
tsp
Tomato Paste
•
1
Tbsp
Olive Oil
•
to taste
Salt
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Slice the Zucchini (1) in half lengthwise. Remove the softer inside of the zucchini using a teaspoon.
3.
Pour the Olive Oil (1 Tbsp) in a small frying pan and add the Tomato Paste (1 tsp).
4.
Place the pan over high heat. Once the paste starts to sizzle, add 3 tablespoons of water.
5.
Stir well and let the tomato paste reduce. Then take the pan off the heat and add the GOYA® Black Beans (3 Tbsp), Green Bell Peppers (3 Tbsp), Cherry Tomatoes (2), Corn Kernels (2 Tbsp), Onions (2 Tbsp) and cooked White Rice (1 Tbsp).
6.
Stir well and season with a pinch of the Simply Organic Garlic Powder (to taste), Ground Cumin (to taste), Garam Masala (to taste), Chili Powder (to taste) and Salt (to taste). Add the Fresh Cilantro (3 Tbsp) as well.
7.
Stir this mixture well and check the seasoning. Add extra spices to taste if necessary. Fill the zucchini with this mixture and sprinkle with the Cheddar Cheese (4 Tbsp).
8.
Place the zucchini on a baking tray and cover with tinfoil. Bake the zucchini in a preheated oven at 400 degrees F (200 degrees C) for 20 minutes.
9.
Then remove the tinfoil and bake the zucchini for 5 more minutes until the cheese has nicely melted. Remove the zucchini from the hot oven, serve and enjoy!
Nutrition Per Serving
CALORIES
205
FAT
12.3 g
PROTEIN
7.5 g
CARBS
17.9 g
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