Black Bean and Quinoa Enchilada Zucchini Boats
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (8)

Black Bean and Quinoa Enchilada Zucchini Boats

NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 50%
CARBS 62G52% OF CAL
15G FIBER0G ADDED0G INTRINSIC27G OTHER20G TOTAL SUGAR
FAT 18G33% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hollowed zucchini boats stuffed with seasoned black beans, quinoa, and enchilada sauce, then baked with melted cheese. A nutritious, vegetable-forward meal.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

  • 7 medium zucchini (cut in half lengthwise)
  • 1 tablespoon olive oil
  • ½ yellow onion (diced)
  • 2 cloves of garlic (minced)
  • 1 small red bell pepper (seeds removed and diced)
  • 1 ear sweet corn (kernels cut off the cob (or 1 cup frozen corn))
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 a lime
  • 1/3 cup chopped fresh cilantro
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup cooked quinoa
  • Salt and black pepper (to taste)
  • 1 10-ounce can red enchilada sauce
  • 1 cup shredded Mexican blend or Cheddar cheese
PREP
20M
SODIUM
1047MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.