Cumin-lime and black bean zucchini boats

By GuidingVegan

Ingredients

• For the dressing:
• 2 medium-size yellow or green zucchini
• 1-2 TBS olive oil
• 1 small yellow onion, finely chopped
• 2-3 cloves of garlic, minced
• 1 serrano pepper, seeded and diced
• 1 cup organic black beans, drained and rinsed
• 1 cups cherry tomatoes, sliced in half
• 1/4 cup shredded pepper jack cheese
• 1 cup pre cooked quinoa or rice
• 1 small bunch of cilantro
• 2 TBS olive oil
• 1 tsp ground cumin
• 1 TBS honey
• Juice from 1 lime
• pinch of crushed red pepper flakes

Preparation

Step 1

Preheat oven to 375 Whisk together all the ingredients for the dressing and set aside. Cut the zucchini lengthwise down the middle. Use a small spoon to scoop out the middle leaving a 1/4 inch shell. Heat olive oil in a medium sized skillet. Add onion and sauté for about 5 minutes. Add garlic, serrano pepper, tomatoes, and black beans. Cook until everything is heated through. About 5 more minutes. Add cooked quinoa to the pan and drizzled with dressing. Divide mixture between the squash halves. Top with pepper jack cheese and place in the oven for about 25-35 minutes (or until heated through) Garnish with cilantro and enjoy!