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Mouthwatering Vegetarian burritos!
Vegetarians love Mexican food as much as us Meat lovers. Check out this recipe for Mouthwatering Zucchini Vegetarian Burrito Boats! Once you try one, you will want another.
4 large zucchini (Your local grocery store is fine, but farmers market fresh is amazing and the way to go. I have a farmers market across the street from my work in union square)
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness and flavor. Newman’s has a variety of flavors)
1 red bell pepper, cored and diced
1/2 red onion, diced
1/2 cup corn kernels
1 jalapeno, cored and diced
1 tablespoon + 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt to taste
1 cup shredded Monterey Jack cheese (I prefer this cheese with this recipe, but you can substitute shredded cheddar or even a Mexican Cheese blend)
Prep Time: 25 mins/Cook time: 30 Mins=Total time: 55 Mins
- Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller (I don’t have a melon baller so i use a metal teaspoon), hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
- Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
- Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese (I overload it with cheese because i like everything cheesy), then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5-10 minutes then top with fresh cilantro and serve.
*If you have leftovers they can last up to three days in the fridge