Zucchini Boats Stuffed with Corn and Black Beans with Creamy Chipotle Sauce

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Slice the zucchini lengthwise and, using a spoon, scoop out part of the flesh to form boats. Finely chop the removed flesh and set aside.

2. 2

   Place the zucchini on a baking sheet. Brush with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 10 minutes at 400°F / 200°C so they begin to soften.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the chopped zucchini flesh, corn kernels, black beans, and tomato. Cook for 4 to 5 minutes, stirring occasionally.

5. 5

   Season the filling with cumin, oregano, chili powder, the remaining salt, and black pepper. Cook 2 minutes more to blend the flavors. Remove from the heat and mix in half of the fresh cilantro.

6. 6

   In a small bowl, combine the Mexican crema, chopped chipotle pepper, chipotle adobo sauce, and lime juice until smooth and creamy.

7. 7

   Remove the zucchini from the oven and generously fill them with the corn and bean mixture. Top each one with shredded Oaxaca cheese.

8. 8

   Bake again at 400°F / 200°C for 12 to 15 minutes, until the cheese is melted and the zucchini are tender but still hold their shape.

9. 9

   Serve the zucchini boats hot with the creamy chipotle sauce spooned over the top or on the side, and finish with the remaining fresh cilantro.