Zucchini Boats: Mexican | The Leaf

Ingredients

• 2 large zucchini
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 1 tsp. olive oil
• 1 tsp. minced garlic
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 cup chopped kale
• ½ cup salsa
• 1 15 oz. can black beans, drained and rinsed
• 1 Tbsp. taco seasoning
• ¼ cup shredded reduced fat Mexican blend cheese
• ¼ cup fresh cilantro, finely chopped