Zucchini Boats (Mexican)
These vegan zucchini boats are as nutritious as they are delicious. Made with all whole food ingredients, these make the perfect meal for any occasion!
Ingredients
- 1 onion chopped
- 1 large tomato pulp and seeds removed, and chopped
- 1 15oz can black beans drained and rinsed
- 1 15oz can corn drained
- 1/2 cup quinoa any color
- 1-1/4 cup vegetable stock
- 4 zucchinis
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 cup Vegan Queso (Cashew)
- 1 avocado optional, garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 C)
- Prepare the zucchini. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a remaining edge about 1/2" thick. Use a small spoon or melon baller. Finely chop the flesh and set it aside. Place zucchini on a parchment lined baking sheet and bake in oven for 20 minutes.
- While the zucchini is baking, in a large skillet on medium heat add the chopped onions and approximately 1/4 cup of the vegetable broth. Cook for approximately 3-4 minutes until slightly softened.
- Add the chopped zucchini flesh and cook an additional 2 minutes. Add the black beans, tomatoes, corn and all spices. Stir to combine.
- Add the quinoa and remaining vegetable broth and stir to combine. Bring vegetable broth to a boil and cover with lid. Cook for 15 minutes with lid on.
- Remove zucchini from oven and scoop the quinoa veggie mixture into the boats. Drizzle vegan queso on top. Return to oven and bake an additional 10 minutes until queso has slightly darkened.
- Remove and serve with additional queso, salsa or limes on the side. Top with avocado garnish if desired. Enjoy!