Ingredients
Serves: 4 servings
Prep Time: 30 mins
Total Time: 40 mins
4 zucchinis
1/2 cup quinoa, cooked per manufacturers instructions
2 teaspoons olive oil
1/2 yellow onion, chopped
salt and pepper
2 cloves of garlic, grated or finely minced
(1) 15-ounce can whole black beans, drained and rinsed
1 ear of corn cut fresh from the cob (or 1 cup frozen, thawed corn)
(1) 10-ounce jar enchilada sauce (my favorite is Hatch Mild Red Enchilada Sauce)
2 cups Mexican blend shredded cheese
Sour cream and avocado for serving
Preparation
