Zucchini Burrito Boats

Serves 2

60 Minutes

• 2 large zucchini
• 1 tbsp olive oil
• 1/2 Ib grass-fed beef
• 1/4 red onion (diced)
• 1/2 cup red bell pepper (diced)
• 1 jalapeño (cored and diced)
• 1/2 can black beans (drained)
• 1/2 cup low-sugar salsa
• 2 tsp cumin
• 1 tsp chili powder
• Sea salt, pepper, garlic powder (to taste)
• 1 cup shredded organic monterey or pepper
  jack cheese
• Optional toppings: organic sour cream, cilantro
  and black olives

Slice the zucchini in half, lengthwise. Using a melon baller or a spoon, scoop out the center of each zucchini. Brush both sides with a little olive oil and place them skin side down in a casserole dish. In a large frying pan, brown the beef in a little olive oil until mostly cooked. Add the onion and peppers and cook an additional 5 minutes or until the vegetables are tender. Add the beans, salsa, and the seasonings and cook another approximately 5 minutes. Spoon the meat filling into each zucchini. Cover with foil and bake for approximately 20-25 minutes at 400 degrees F. Remove the foil and top with cheese and cook for another 5 minutes or until the cheese is melted. Top with cilantro and organic sour cream and enjoy.