Enchilada Stuffed Zucchini
All the flavors of your favorite enchiladas housed in a zucchini boat. Delicious!
Ingredients
- 1 lb chopped chicken breast
- 2 tbsp olive oil substitute any cooking oil
- 1 onion, diced
- ½ tbsp minced garlic
- 1-2 cups diced zucchini
- 1 bell pepper, diced
- 15.5 oz black beans, canned
- 2 cups prepared quinoa
- 8 oz tomato sauce
- 10.5 oz enchilada sauce
- 2 large zucchini, hollowed out change number depending on size
- 2 cups Queso Chihuahua cheese, shredded substitute any shredded cheese
Instructions
- Cut zucchini in half length wise. Using a spoon hollow out the center of each half. Set aside on baking sheet.
- Add olive oil to a medium to large skillet on medium high heat. Add chicken and cook until no longer pink.
- Turn heat down to medium. Add garlic, onion, bell pepper, and zucchini to the pan. Saute for 5-10 minutes stirring often.
- Drain and rinse black beans. Add to pan and stir to incorporate.
- Add quinoa, tomato sauce, and enchilada sauce. Stir until mixture is fully incorporated. Turn off heat.
- Fill zucchini with enchilada mixture. Sprinkle cheese over the top.
- Bake at 350°F for 30 minutes.
- Remove from oven and serve.