Fajita Stuffed Zucchini with Pinto Beans


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Fajita Stuffed Zucchini with Pinto Beans are a light and healthy vegetarian meal packed with beans, fresh veggies, fajita seasoning, and cheese.
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What you need:

  • 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)
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Step 1 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.
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Step 2 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.
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Step 3 Fill the boats with the bean fajita mixture. Top each with cheese.
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Step 4 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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We hope you enjoy this delicious Fajita Stuffed Zucchini with Pinto Beans recipe.
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