Mexican Burrito Zucchini Boats

Mexican Burrito Zucchini Boats

I used to make the Mexican Burrito Zucchini Boats before we went plant-based and made them with hamburger. Everyone loved it and friends often asked me for my recipe. So I recreated it using red bulgur and black beans in place of the hamburger and used my recipe for the a little bit of my Creamy Cheese Sauce in place of regular cheese.

I love how easy these Mexican Burrito Zucchini Boats are to make and how versatile they can be. The fun part is you can use just about any vegetable. Be creative and see what you can make.

If you are a vegan, you can use the TVP (texturized vegetable protein) in place of the bulgur. We personally do not use it as we are plant-based. You can also leave the cheese sauce off if you don’t want cheese.

We have some great farmers markets by us so I was able to purchase nice sized zucchini. You really want a nice size so you can have a good amount of filling inside. Try to find ones that are 6-8″ in length and not skinny. If you try to use small, skinny ones, it can’t hold the filling well. If you get larger ones you will probably need a little more bulgur.

Preheat your oven to 350° F. In a pot, combine 1 Cup red Bulgur and 2 Cups of water.  Bring to a boil, cover, and reduce heat to simmer, cooking until the bulgur is tender (about 12 minutes).  Drain off any excess liquid.  Set aside to cool slightly.

Wash and dry your zucchini, then cut them in half lengthwise. Score the inside like you are dicing an avocado, then carefully scoop out the insides being careful not to get too close to the edge. You want to make sure the walls of each half are 1/4″ thick. Place the insides into a bowl and set aside.

In a large skillet over medium heat, warm the broth, then add the onions and cook until they are soft and a little transparent (about 5 minutes). Next stir in the chili powder, cumin and paprika, and season with a little salt (optional) and pepper.

Add the black beans, sliced cherry tomatoes, red pepper and corn, stirring until everything is combined including the seasoning. Spoon the mixture into each zucchini half, and top with a little of my Creamy Cheese Sauce.

Garnish with fresh cilantro, place in oven and bake until the zucchini is just tender (about 12-15 minutes).  Enjoy!

mexican burrito zucchini boats

Mexican Burrito Zucchini Boats

Yield: 6
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes

This wonderful classic was recreated for a plant-based recipe. Very filling and loaded with flavor.

Ingredients

  • 3 medium sized zucchini, halved lengthwise (6-8 long")
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 of a red pepper, diced 
  • 1 Cup red bulgur, cooked
  • 1/2 Tsp. ground cumin
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 Tsp. sweet paprika
  • 1 1/2 Cups cherry tomatoes, sliced
  • 1/2 Cup frozen corn
  • 2 Tbsp. fresh cilantro, chopped
  • 1 Cup Creamy Cheese Sauce (see recipe)

Instructions

  1. Preheat oven to 350° F. In a pot, combine the bulgur with 2 cups of water. Bring to a boil, cover and reduce heat and simmer, cooking until tender (about 12 minutes). Drain off any excess liquid. Set aside to cool slightly.
  2. While the bulgur is cooking, wash and pat dry the zucchini, cutting in half lengthwise. In each zucchini half, score the inside lie you are dicing an avocado, carefully scooping out the inside and placing it in a bowl. Be careful not to get too close to the edge. You want to make sure the walls of the zucchini are 1/4" thick. Do not make them too thin or they will not hold the filling well.
  3. In a large skillet over medium heat, warm the broth, then add the onions cooking until they are soft and somewhat transparent (about 5 minutes).
  4. Stir in the chili powder, cumin, paprika, then season with salt (optional) and pepper.
  5. Stir in the black beans, sliced cherry tomatoes, red peppers and corn. Mix to combine all the seasonings.
  6. Spoon the mixture into each zucchini and top with a little of my Creamy Cheese Sauce. Garnish with cilantro.
  7. Bake in the oven at 350° F. until zucchini is tender - 12-15 minutes. Serve warm.

Notes

Once baked, you can also top with some of my homemade sour cream and green onions. This will store in the refrigerator in an air-tight container for 3-4 days. Does not freeze well.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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