Healthy, baked Enchilada Quinoa Stuffed Zucchini boats with all the flavors of an enchilada rolled into a lightened up 30 minute vegetarian dish the whole family will love.
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
3-4medium zucchini
1cupcooked quinoa
1canblack beans, drained and rinsed
1canyellow corn, drained and rinsed
115-ouncecan mild or medium enchilada sauce
1 ½cupsshredded Mexican blend cheese, divided
1teaspoonground cumin
1teaspoonchili powder
salt and pepper to taste, I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper
Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.
In a large bowl stir together quinoa, black beans, corn, enchilada sauce, 1/2 cup of the shredded Mexican blend cheese, cumin, chili powder, and salt and pepper.
Spoon quinoa mixture into zucchini boats. Bake for 15 minutes.
Top zucchini with remaining cheese. Return to oven for 5 minutes or until cheeses are melted.
Add desired toppings and serve.
Notes
Top these zucchini boats with any of your favorite taco toppings like salsa, sour cream, cilantro, hot sauce, guacamole or diced avocado - go wild! If you don't care for quinoa, you can easily substitute long grain white rice or brown rice in this recipe!