Fajita Stuffed Zucchini with Pinto Beans
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- 4 zucchini
- 2 tsp. olive oil
- 20 oz. canned pinto beans, rinsed and drained
- 1/2 red onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 tbsp fajita seasoning (more to taste)
- 1 cup part skim mozzarella cheese
- 2 tbsp cilantro (optional, for garnish)
Preheat the oven to 400 degrees. Heat the olive oil over medium high heat. Add the pinto beans, onion, peppers. Cook until the veggies are tender, about 6-8 minutes. Stir in the spices and cook for 1-2 more minutes.
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 or pan sprayed with cooking spray.
Fill the boats with the bean fajita mixture. Top each with cheese.
Bake for 20-25 minutes or until the cheese is bubbling and the zucchini is tender. Serve sprinkled with cilantro, if using.
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