Burrito Zucchini Boats

• 3 zucchinis, halved lengthwise
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef or turkey or tofu crumbles
• 1 – 1 1/2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 cup black beans
• 1 cup corn
• 1 – 2 tomatoes, seeded & diced
• 1 cup monterey jack/cheddar cheese
• salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Scoop out the inside of each half, chop up and reserve for later. Place zucchini halves cut side up in a 9 x 13 baking dish. Season with salt & pepper. Bake about 15 minutes until zucchini begins to soften.

Spray a large skillet with canola spray and heat over medium heat. Add onion and reserved zucchini and cook for about 5 minutes. Add garlic and cook for 1 minute. Add ground beef (or turkey or tofu crumbles) and cook until almost done. Stir in chili powder, cumin, paprika, salt and pepper and continue until done.  Stir in black beans, corn and tomatoes.

Spoon mixture into each zucchini half.  Top each with cheese. Bake an additional 10 minutes until cheese is melted.