Baked Zucchini Boats - Talley Farms Box

Ingredients

• Vegetarian
• 1 lb zucchini
• 3 tbsp. olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 1 can black beans, rinsed
• 1 can corn, drained
• 1/2 cup enchilada sauce
• 1 tsp. salt or to taste
• 1 tsp. cumin
• 2 cup shredded cheese
• Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
• Then add the minced garlic and saved zucchini flesh. Sauté the ingredients for another 5 minutes.
• Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
• Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
• Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.
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