Zucchini Burrito Boats

Ingredients:

4 Large Zucchinis
1 can Black Beans, Drained and Rinsed
1 can Pinto Beans, Drained and Rinsed
1 cup Cooked Brown Rice
1 cup  Salsa
1 Large Red Bell Pepper, Cored and Diced
1/2 Small Red Onion, Diced
1/2 cup Corn Kernels
1 Tbsp + 1 tsp Olive Oil
2 tsp Cumin
1 tsp Chili Powder
1/2 cup Fresh Cilantro, Finely Chopped
1 tsp Salt
1/2 cup  Shredded Cheddar/Monterey Jack Cheese or Plant-Based Cheese Alternative

Directions:

1. Cut each zucchini in half lengthwise and hallow out the center of each.
   
2. Brush the tops with olive oil and place them skin side down in a greased casserole dish.
   
3. In a large skillet, add 1 Tbsp of olive oil, onions, and peppers and cook for 2-3 minutes. Then add rice, corn, beans, salsa, chili powder, and cumin. Stir everything together and cook for 5 minutes. Then, add cilantro and salt.
   
4. Spoon the filling into the inside of each zucchini until full. Sprinkle with cheese and cover with foil.
5. Bake in a 400 degree oven for 25 minutes then remove the foil and set the oven to broil. Let cook for 5 more minutes or until the cheese is bubbly and golden brown. Allow to cool and top with fresh cilantro, if desired.