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 

medium zucchini (about 6 oz each)
3 tsp. olive oil
small links fresh chorizo sausage (about 6 oz. total), casings removed
scallions, thinly sliced
3 oz. Pepper Jack cheese, coarsely grated (about 1 cup)
Kosher salt and pepper
cloves garlic, finely chopped
15-oz. can low-sodium black beans, rinsed
2 tbsp. fresh lime juice
1/2 c. Fresh cilantro, chopped
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Shine Bright!

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