Mexican Zucchini Boats

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Ingredients

• 2 medium zucchini
• 2 tbsp. olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 can black beans, rinsed
• 1 can corn, drained
• 1 cup enchilada sauce
• 1/2 tsp. salt or to taste
• 1 tsp. cumin
• 1/2 cup cheese

  Instructions

  • Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
  • 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. Saute 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.