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Mexican Zucchini Burrito Boats
Ingredients
  • 4 large zucchini
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa, use your preferred level of spiciness
  • 1 red bell pepper, cored and finely chopped
  • ½ large red onion, finely chopped
  • ½ cup corn kernels
  • 1 jalapeno, or poblano pepper, cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ cup fresh cilantro, finely chopped
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese
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