Mexican Stuffed Zucchinis

Who knew zucchinis could hold the vibrant flavors of Mexican cuisine so well These stuffed zucchinis are filled with a hearty mixture of quinoa, black beans, corn, and spices, then topped with vegan cheese for a deliciously satisfying meal.

Ingredients:

4 medium zucchinis, halved lengthwise
1 cup cooked quinoa
1 cup black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1 jalapeo pepper, minced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1 cup vegan shredded cheese

Instructions:

Before you start cooking, heat the oven to 375F 190C

Take the seeds out of the zucchini halves, leaving a 1/4-inch shell

Cut up the zucchini flesh that you taken out and set it aside

Add the onion, garlic, red bell pepper, and jalapeo pepper to a large skillet and cook them until they become soft

Quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper should all be added

Stir every now and then for another 5 minutes

Take it off the heat and add the chopped cilantro

Put the zucchini halves in a baking dish and fill them with the quinoa mixture

Vegan shredded cheese should be put on top of each stuffed zucchini

Place foil over the baking dish and bake for 25 to 30 minutes, or until the filling is hot and the zucchinis are soft

Serve hot, and if you want, top with more cilantro

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