Challenge Approved
Serves: 2
Ingredients:
1 tbsp. of oil
1/2 sweet onion
1/2 red bell pepper
3 cloves of garlic, minced (or ½ tsp garlic powder)
1/4 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. paprika
Sea salt and pepper, to taste
1 can of black beans, drained
2 medium zucchinis
1 1/2 cups of Challenge Approved enchilada sauce
Optional toppings: organic cheese, cilantro, sour cream
Directions:
Cut zucchini in half the long way and gently scoop out most of the inside of the zucchini. In a frying pan, warm the oil and add the seasonings, onion and pepper to sauté until soft. Add in the black beans and cook another 3 minutes. Place the zucchini in a lightly greased baking dish, spoon the enchilada mix into the zucchinis, and top them with enchilada sauce, Top with cheese and bake for approximately 25-30 minutes at 400 degrees F.