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Mexican Zucchini Burritos

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PREP TIME 25 minutes  |   TOTAL TIME 50-60 minutes

​Ingredients

  • 3-4 Medium Zucchini's

  • 1 Red Pepper

  • 1 Medium Onion

  • 1/2 cup Fire Roasted Corn

  • 1 cup Salsa

  • 1/4 cup Quinoa

  • 1 can Black Beans

  • 2 tsp Cumin

  • 1 tsp Chili Powder

  • 1 tsp Sea Salt

  • Dash of Black Pepper

  • Mexican Cheese (or Daiya Shredded Cheddar for Vegans)

  • Mince some Cilantro for garnish 

  • Guacamole 

Directions (Makes 6-8 Zucchini Burritos)

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  • Spray CorningWare with Olive Oil to coat base

  • Cut Zucchini in half and core out middle of each with melon baller

  • Add Zucchini to CorningWare and coat each with Olive Oil

  • Cook Quinoa 10-15 minutes 

  • Cut up Pepper and Onion into thin slices and cook until slightly browned about 5 minutes

  • Add Salsa, Black Beans, Corn, Quinoa & spices to Onion/Pepper mix and cook for 5-10 minutes

  • Add above mix to each Zucchini and top with Mexican Cheese or Daiya Shredded Cheddar

  • Heat oven to 400 degrees and cook Zucchini Burritos for 25-30 minutes covered with aluminum foil, uncover and broil for 2-3 minutes until cheese is golden brown

  • Top with Guacamole and Cilantro and serve

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