Thursday, June 2, 2016

Tex-mex Zucchini Boats

4 zucchini (I only used 3 Opps!)
1 15 oz Can Black Beans, Rinsed and Drained
1 Cup of Salsa (Your preference of spice)
1 Cup Brown Rice
1 15oz Can of Corn (I used 2 cobs, because we had fresh on hand)
1 Cup Cheese
2 Tsp Cumin
1 Tsp Chili Powder

Cook the rice (I used instant). In a skillet combine the black beans, salsa, rice and corn. Heat over medium-high heat. 
Meanwhile cut the zucchini in half lengthwise and scoop out the seeds, leaving about 1/4 inch of zucchini all around. 
Once the skillet mixture is heated put the zucchini into a 9x13 pan and fill each zucchini with the mixture. Sprinkle the cheese over everything and bake at 400* for 25-30 minutes.