Recipe: Tex Mex Stuffed Zucchini with Black Beans
It’s time to get creative tonight and try out this delicious recipe that you will fall in love with…
At Beacon, we like to have a little fun with our cooking sometimes. And this Tex Mex Stuffed Zucchini with Black Beans Recipe from Women’s Day
- Place a rimmed baking sheet in the oven and heat to 450°F. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out each zucchini half. Brush the cut sides with 1 tsp oil, then place on the heated baking sheet, cut side down. Roast for 5 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil, then the chorizo, and cook, breaking it up until no longer pink, 3 to 4 minutes. Using a slotted spoon, transfer to a bowl (reserve the skillet). Add the scallions to the bowl and toss to combine, then fold in the Pepper Jack.
- Turn the zucchini cut side up and season with 1⁄4 teaspoon each salt and pepper. Divide the chorizo mixture among the zucchini halves (about 1⁄4 cup per half) and continue roasting until the zucchini is just tender, 8 to 10 minutes more.
- While the zucchini is roasting, return the skillet to medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans and cook, tossing, until heated through, about 2 minutes. Remove from the heat and toss with the lime juice, then the cilantro; serve with the zucchini.
Retrieved from: https://www.womansday.com/food-recipes/food-drinks/recipes/a58989/tex-mex-stuffed-zucchini-black-beans-recipe/