Ingredients
Prep
- 6 zucchini
- 15 oz can black beans
- 1 bag frozen rice steamer
- 1 bell pepper
- 1/2 C fresh cilantro
- 1/2 C salsa
- 1 C frozen corn
- 2 t taco seasoning
- salt and pepper to taste
On Cooking Day
- 2 C shredded Mexican cheese blend
- 6 C salad greens
- 6 dinner rolls
Instructions
To Assemble
- Slice zucchini in half lengthwise. With a spoon, scoop out the flesh of the zucchini to make a “boat” for the toppings. Put "boats" in a container with lid.
- Drain and rinse black beans. Steam rice according to package directions.
- Chop bell pepper and cilantro.
- Add beans, bell pepper, cilantro, rice, and remaining ingredients to large zipper bag. Zip to seal and toss around to mix.
To Cook
- Pat zucchini boats dry with paper towel.
- Add prepped mixture to the top of each zucchini boat.
- Top each with cheese.
- Bake in a 400 degree oven for 15 minutes.
- Serve with dinner rolls and side salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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