Beans & Legumes

Mexican Zucchini Burrito Boats

16 INGREDIENTS • 9 STEPS • 50MINS

Mexican Zucchini Burrito Boats

Recipe

4.7

3 ratings

Mexican zucchini burrito boats, colorful lunch and easy Cinco de Mayo recipe idea!

Love This Recipe?

Mexican Zucchini Burrito Boats

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Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

Mexican zucchini burrito boats, colorful lunch and easy Cinco de Mayo recipe idea!

50MINS

Total Time

$0.93

Cost Per Serving

Ingredients

Servings

2

us / metric

1

3 Tbsp

Canned Black Beans, rinsed, drained

1 Tbsp

3 Tbsp cooked rice per 2 servings

2

Cherry Tomatoes, chopped

3 Tbsp

Green Bell Peppers, diced

2 Tbsp

Onions, chopped

to taste

Garlic Powder

to taste

Ground Cumin

2 Tbsp

Corn Kernels

to taste

to taste

Chili Powder

3 Tbsp

Fresh Cilantro, chopped

4 Tbsp

1 tsp

Tomato Paste

1 Tbsp

to taste

Nutrition Per Serving

VIEW ALL

Calories

205

Fat

12.3 g

Protein

7.5 g

Carbs

17.9 g

Love This Recipe?

Mexican Zucchini Burrito Boats

Save

Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Slice the Zucchini (1) in half lengthwise. Remove the softer inside of the zucchini using a teaspoon.

step 2 Slice the Zucchini (1) in half lengthwise. Remove the softer inside of the zucchini using a teaspoon.

step 3

Pour the Olive Oil (1 Tbsp) in a small frying pan and add the Tomato Paste (1 tsp).

step 3 Pour the Olive Oil (1 Tbsp) in a small frying pan and add the Tomato Paste (1 tsp).

step 4

Place the pan over high heat. Once the paste starts to sizzle, add 3 tablespoons of water.

step 4 Place the pan over high heat. Once the paste starts to sizzle, add 3 tablespoons of water.

step 5

Stir well and let the tomato paste reduce. Then take the pan off the heat and add the Canned 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).

step 5 Stir well and let the tomato paste reduce. Then take the pan off the heat and add the Canned 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).

step 6

Stir well and season with a pinch of the 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.

step 6 Stir well and season with a pinch of the 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.

step 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).

step 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).

step 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.

step 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!

step 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!

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Beans & Legumes

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