Name: Pinto Bean Zucchini Boats
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 large zucchini -; 8 cups water -; 1 teaspoon salt -; 1/2 cup chopped red onion -; 1 tablespoon olive oil -; 1 can (15 ounces) pinto beans, rinsed and drained -; 1 can (11 ounces) Mexicorn, drained -; 1 can (8 ounces) tomato sauce -; 1/2 cup chili sauce -; 1 teaspoon dried cilantro flakes -; 1/2 teaspoon ground cumin -; 3 ounces Gouda cheese, shredded -; 1/2 cup chopped tomato -

Ingredients for - Pinto Bean Zucchini Boats

1. 4 large zucchini

2. 8 cups water

3. 1 teaspoon salt

4. 1/2 cup chopped red onion

5. 1 tablespoon olive oil

6. 1 can (15 ounces) pinto beans, rinsed and drained

7. 1 can (11 ounces) Mexicorn, drained

8. 1 can (8 ounces) tomato sauce

9. 1/2 cup chili sauce

10. 1 teaspoon dried cilantro flakes

11. 1/2 teaspoon ground cumin

12. 3 ounces Gouda cheese, shredded

13. 1/2 cup chopped tomato

How to cook deliciously - Pinto Bean Zucchini Boats

1 . Stage

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside.

2 . Stage

In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.