Mexican Zucchini Burrito Boats are Mexican dishes that have an authentic taste. It is very simple to make with easy steps and ingredients. Moreover, if you have any leftover, then you can store it in the airtight container which will be last for three days.
How to make Mexican Zucchini Burrito Boats
Make eight pieces of Mexican Zucchini Burrito Boats in less than an hour, which is only 55 minutes.
- Four pieces of zucchini (large)
- A can of dried black beans
- 200 gr brown rice (cooked)
- 200 gr salsa
- A red bell pepper, discard the core and cut into several slices
- A half red onion, cut into cubes
- 100 gr corn kernels
- A jalapeno or you may use the poblano pepper), discard the core and cut into cubes
- A tablespoon and a teaspoon of olive oil
- 15 gr cumin
- A teaspoon of chilli powder
- 100 gr chopped cilantro
- 200 gr shredded cheese (cheddar or Monterey jack)
1First of all, to start this recipe, you need to prepare a casserole dish with 9×13 inch sized. Then, grease the dish. When it is done, you may set the dish aside for a while and continue to prepare for other ingredients. Look at the following step written below.
2To continue, you need to cut the zucchini half in length. Here, you may cut the zucchini using a metal teaspoon. Then, discard the center part of each zucchini. After that, using a brush, you may brush the top of the zucchini with a teaspoon of olive oil.
3When it is done, you may place the zucchini down into the casserole dish that you have prepared before. Set this aside for a while and continue to prepare a skillet with large size. Heat the skillet over medium heat with a tablespoon of olive oil on top of it.
4After the oil is hot enough, you may place the peppers and onions to cook for about 3 minutes. Then, also add with other remaining ingredients like corn, rice, beans, salsa, cumin and chilli powder. Stir and cook the ingredients for around 5 minutes.
5After the mixture is completely cooked, you may turn the heat off and add the salt and q few of the cilantro into the mixture. Mix well and spoon the filling mixture into the top of the zucchini pieces. Don’t forget to sprinkle each with shredded cheese and arrange the zucchini in the casserole dish.
Before baking, cover the zucchini with foil and bake for around 25 minutes. After that, you may remove the foil to broil for around 5 minutes until the cheese turns golden brown and bubbly. When it is done, you need to cool the dish for around 5 to 10 minutes and garnish with cilantro leaves.
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