Black Bean Butternut Boats (Print Version)
Zucchini boats stuffed with black beans, roasted squash, zesty sauce, and melted cheese for a satisfying vegetarian dish.
# What You'll Need:
→ Vegetables
01 - 4 large zucchini
02 - 2 cups butternut squash, peeled and diced into ½-inch cubes
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Beans
05 - 1 (15 oz) can black beans, drained and rinsed
→ Sauces & Dairy
06 - 1 ½ cups enchilada sauce (red or green)
07 - 1 cup shredded Monterey Jack or cheddar cheese
08 - ¼ cup crumbled queso fresco (optional)
→ Spices & Seasonings
09 - 1 teaspoon chili powder
10 - ½ teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - Salt and black pepper to taste
13 - 2 tablespoons olive oil
→ Toppings
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Halve zucchini lengthwise and use a spoon to scoop out the flesh, leaving a ¼-inch shell. Reserve ½ cup of the scooped flesh and chop finely.
03 - Place zucchini boats cut side up on a baking sheet. Lightly brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes. Add garlic, chopped zucchini flesh, and butternut squash; cook 8-10 minutes until squash is just tender.
05 - Stir in black beans, chili powder, cumin, smoked paprika, and half of the enchilada sauce (¾ cup). Cook for 2-3 minutes, then remove from heat.
06 - Remove zucchini boats from oven. Spoon the black bean and squash mixture evenly into each boat.
07 - Drizzle remaining enchilada sauce over stuffed boats and sprinkle with shredded cheese.
08 - Return to oven and bake 15-20 minutes, until cheese is melted and bubbly and zucchini is fork-tender.
09 - Garnish with queso fresco, cilantro, avocado slices, and lime wedges as desired. Serve hot.
# Expert Tips:
01 -
- The zucchini shells become tender and savory while holding everything together perfectly
- You get all the enchilada flavors without the fuss of rolling tortillas
02 -
- Overstuffing the boats will make them spill over in the oven
- Let the boats rest five minutes after baking so the filling sets
03 -
- Roast the squash cubes separately first if you want them extra caramelized
- Warm your enchilada sauce slightly before drizzling for better coverage