Black Bean Butternut Boats (Printable version)
Zucchini filled with roasted squash and black beans, topped with zesty sauce and melted cheese.
# What you need:
→ Vegetables
01 - 4 large zucchini
02 - 2 cups butternut squash, peeled and diced into ½-inch cubes
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 (15 oz) can black beans, drained and rinsed
→ Sauces & Dairy
06 - 1 ½ cups enchilada sauce (red or green)
07 - 1 cup shredded Monterey Jack or cheddar cheese
08 - ¼ cup crumbled queso fresco
→ Spices & Seasonings
09 - 1 tsp chili powder
10 - ½ tsp ground cumin
11 - ½ tsp smoked paprika
12 - Salt and black pepper to taste
13 - 2 tbsp olive oil
→ Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# How To:
01 - Preheat oven to 400°F.
02 - Cut zucchini in half lengthwise. Scoop out flesh with a spoon, leaving a ¼-inch thick shell. Reserve ½ cup of the scooped flesh and chop finely.
03 - Place zucchini boats cut-side up on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes.
04 - Heat remaining olive oil in a large skillet over medium heat. Sauté onion for 2 minutes, then add garlic, chopped zucchini flesh, and butternut squash. Cook 8-10 minutes until squash is tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and ¾ cup enchilada sauce. Simmer 2-3 minutes, then remove from heat.
06 - Remove zucchini boats from oven. Distribute black bean and squash mixture evenly among each boat.
07 - Drizzle remaining enchilada sauce over stuffed boats and sprinkle with shredded cheese.
08 - Return to oven and bake 15-20 minutes until cheese is melted and bubbly and zucchini is fork-tender.
09 - Top with queso fresco, cilantro, avocado slices, and lime wedges as desired. Serve immediately.
# Expert Advice:
01 -
- The roasted butternut squash gets these caramelized edges that make everything taste sweeter and deeper
- You get all the comfort of enchiladas without the post dinner slump that heavy carbs sometimes bring
02 -
- Don't skip roasting the zucchini boats first or they'll end up watery and undercooked when the filling is done
- The reserved zucchini flesh might seem like a small amount but it adds texture and prevents food waste
03 -
- Use a rimmed baking sheet to catch any bubbling cheese or sauce that might try to escape
- Let the boats rest for about 5 minutes after baking so the filling sets slightly and they're easier to serve