Fajita Stuffed Zucchini with Pinto Beans - Slender Kitchen

Fajita Stuffed Zucchini with Pinto Beans

Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

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These Fajita Stuffed Zucchini with Pinto Beans are so tasty - packed with beans, peppers, onions, and lots of cheese.

This weekend we had a number of events and I definitely took advantage and used it as an excuse to over-indulge. I definitely went overboard on the cheese, crackers, birthday cake, and wine. So now that it's Monday, I am looking to lighten things up and pack in as many veggies as possible. Since a girl can only eat so many salads, these Fajita Stuffed Zucchini with Pinto Beans are the perfect alternative. Stuffed with pinto beans, peppers, red onion, and lots of spices - you get all the flavor of fajitas packed into a perfect little zucchini boat.

One quick note, the photo shows black beans since I ran out of pinto beans mid-recipe. You can use any type of bean you like, although my preference is pinto beans when I have them.

Prep Time

Fajita Stuffed Zucchini with Pinto Beans

Prep Time: 
Cook Time: 
Total Time: 


  • 4 U zucchini
  • 2 tsp. olive oil
  • 20 oz. canned pinto beans, rinsed and drained
  • 1/2 U red onion, sliced thin
  • 1 U green pepper, sliced thin
  • 1 U red pepper, sliced thin
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup part skim mozzarella cheese

Nutritional Facts

Serving Size: 
2 zucchini halves
Amount Per Serving
Calories 335
Calories from Fat 84
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 14mg
Sodium 636mg
Total Carbohydrate 47g
Dietary Fiber 5g
Sugars 11g
Protein 20g


  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil over medium high heat. Add the pinto beans, onion, peppers, and garlic. Cook until veggies are tender, about 6-8 minutes. Stir in the spices and cook for 1-2 more minutes.
  3. Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the “boat.” Place in a baking dish sprayed with cooking spray.
  4. Fill the boats with the bean fajita mixture.
  5. Top each with cheese. Bake for 15-18 minutes until cheese is bubbling and zucchini is tender.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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