Making Thyme for Health · by Sarah Rotavera★ 5.0 (71)
Mexican Zucchini Burrito Boats
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 18%
CARBS 26G52% OF CAL
5G FIBER3G SUGAR18G OTHER
FAT 8G36% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves stuffed with seasoned rice, black beans, corn, peppers, and cheese, then baked until tender. A vegetarian meal that's both hearty and healthy.
mainmexicancasserolebeans🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large zucchini
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup cooked brown rice
- 1 cup salsa (use your preferred level of spiciness)
- 1 red bell pepper (cored and finely chopped)
- 1/2 large red onion (finely chopped)
- 1/2 cup corn kernels (fresh or frozen and defrosted )
- 1 jalapeno (or poblano pepper, 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 cheddar/monterey jack cheese
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 18%
CARBS 26G52% OF CAL
5G FIBER3G SUGAR18G OTHER
FAT 8G36% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 544mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.