Pinto Bean Zucchini Boats

Name: Pinto Bean Zucchini Boats
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can pinto beans, rinsed and drained; 227 grams can tomato sauce; 137 milliliters chili sauce; 1 teaspoon dried cilantro flakes; 85 grams Gouda cheese, shredded; 1 teaspoons ground cumin; 312 grams can Mexicorn, drained; 1 Tbsp olive oil; 80 grams chopped red onion; 1 teaspoon salt; 75 grams chopped tomato; 2 liters water; 4 larges zucchini

If you have around 30 minutes to spend in the kitchen, Pinto Bean Zucchini Boats might be an amazing gluten free and lacto ovo vegetarian recipe to try. This recipe serves 4. This main course has 368 calories, 18g of protein, and 12g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. Only Head to the store and pick up olive oil, ground cumin, water, and a few other things to make it today.

Instructions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil.

Ingredients you will need

Zucchini

Water

Salt

Equipment you will use

Dutch Oven

Add zucchini shells; cook for 5-8 minutes or until crisp-tender.

Ingredients you will need

Zucchini

Pasta Shells

Drain and set aside.

In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through.

Ingredients you will need

Tomato Sauce