Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles | America's Test Kitchen

Ingredients

• 4 medium zucchini (about 8 ounces each), washed
• Salt and ground black pepper
• 4 tablespoons olive oil
• 1 medium Red Bliss potato (about 5 ounces), cut into 1/2-inch cubes
• 1 medium onion, chopped fine
• 1 cup corn kernels, (fresh) cut from 2 medium ears
• 5 large cloves garlic, minced
• 3 chipotle chiles en adobo, minced (about 3 tablespoons)
• 2 medium tomatoes (about 12 ounces), seeded and chopped
• 1 can (16 ounces) black beans, drained and rinsed (about 1 1/2 cups)
• 1/3 cup fresh cilantro leaves chopped
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)