Recipe of the Week: Mexican Zucchini Boats

Ingredients

• 4 large zucchini
• 1 can of black beans, drained & rinsed
• 1 cup brown rice, cooked
• 1 cup salsa of your choice
• 1 diced red bell pepper
• ½ diced red onion
• ½ cup corn kernels
• 1 diced jalapeño or poblano pepper
• 1 tbsp + 1 tsp olive oil
• 2 tsp cumin
• 1 tsp chili powder
• ½ cup fresh chopped cilantro
• Salt to taste
• 1 cup shredded cheddar or Monterrey jack cheese