Enchilada Zucchini Boats makes 8
2 c. Black beans or vegan meat substitute
4 medium zucchini (2 1/2 lbs), sliced in half through length
1 1/2 Tbsp olive oil
1/2 cup finely chopped yellow onion
2 cloves garlic
1 (15 oz) tomato sauce
15 oz. Canned roasted tomatoes
4-6 T. Taco seasoning (homemade) or 1 pkt *
1 can organic corn
1 1/2 c. Shredded, non dairy cheese
For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), *vegan sour cream (optional)
Preheat oven to 400 scoop centers from zucchini leaving a 1/4-inch rim . Place boats in a 9x12 baking dish. Pour olive oil on top of zucchini. Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.
Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, corn, and taco seasoning . season with salt and pepper to taste.
Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low & simmer 5 minutes, stirring occasionally. Stir in black beans or meat substitute. Cook until heated through.
Remove zucchini from oven and spoon meat mixture into zucchini. Sprinkle tops with non dairy cheese . Return to oven and bake 5 - 10 minutes until cheese has melted and zucchini is tender.
Serve warm on a bed of cilantro rice * topped with diced tomatoes, cilantro,and vegan sour cream. is located on this blog.