Looking for a delicious and healthy twist on traditional enchiladas? Say hello to these mouthwatering Black Bean and Quinoa Enchilada Zucchini Boats! Bursting with flavor and packed with protein, this Mexican-inspired dish is not only a feast for the eyes but also a guilt-free way to satisfy your cravings. With just 40 minutes from prep to plate, you can whip up a vibrant meal that will impress your family and friends. Dive into this recipe and discover how easy it is to turn simple ingredients into a culinary masterpiece!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large zucchinis
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup enchilada sauce
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup corn (optional)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice zucchinis lengthwise and use a spoon to carefully scoop out the center, creating boat-like vessels. Leave about 1/4 inch of flesh around the edges to maintain structural integrity.
- In a mixing bowl, combine cooked quinoa, rinsed black beans, corn (if using), cumin, and chili powder. Mix thoroughly to ensure even seasoning.
- Pour half the enchilada sauce into the bottom of a baking dish, creating a thin layer to prevent sticking and add moisture.
- Fill each zucchini boat generously with the quinoa and black bean mixture, pressing gently to compact the filling.
- Drizzle remaining enchilada sauce over the filled zucchini boats, ensuring even coverage.
- Place the zucchini boats in the prepared baking dish and bake for 20-25 minutes, or until zucchini is tender and filling is heated through.
- Remove from oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture. Avoid ones that are overly large, as they may have a watery interior.
- Customize Your Filling: Feel free to add other vegetables like bell peppers or spinach to the quinoa and black bean mixture for an extra nutrient boost.
- Spice It Up: Adjust the cumin and chili powder to suit your taste. If you like it hot, consider adding diced jalapeños or a pinch of cayenne pepper.
- Make Ahead: You can prepare the zucchini boats and filling in advance. Just assemble them and pop them in the oven when you're ready to eat.
- Serving Suggestions: Pair these enchilada boats with a side of avocado or a fresh salad for a complete meal that’s both satisfying and nutritious.
- Garnish for Flavor: Don’t skip the cilantro! It adds a fresh burst of flavor that complements the dish beautifully.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
