Fajita Stuffed Zucchini with Pinto Beans

RECIPE Fajita Stuffed Zucchini with Pinto Beans by See Recipe

Fajita Stuffed Zucchini with Pinto Beans are a light and healthy vegetarian meal packed with beans, fresh veggies, fajita seasoning, and cheese. See Recipe

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) See Recipe

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. See Recipe

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. See Recipe

Step 3 Fill the boats with the bean fajita mixture. Top each with cheese. See Recipe

Step 4 Bake for 20-25 minutes or until the cheese is bubbling and the zucchini is tender. Serve sprinkled with cilantro, if using. See Recipe

We hope you enjoy this delicious Fajita Stuffed Zucchini with Pinto Beans recipe. See Recipe

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