Vegan Zucchini Enchilada Boats

I’ve seen the yummy looking enchilada boats on Pinterest and heard my friend talking about how yummy they were.  I thought that I could reinvent them using beans and nutritional yeast.  These were a yummy way to get my Mexican fix.  Serve these alongside a leafy salad

 

For the enchilada sauce:

  • olive oil spray
  • 2 garlic cloves, minced
  • jalapeno pepper slices, minced
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup vegetable broth
  • kosher salt and fresh pepper to taste

For the zucchini boats:

  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz black or pinto beans (canned, drained and rinsed)
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • sprinkle of nutritional yeast
  • chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add jalapenos, chili powder, cumin, vegetable broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in beans; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup bean mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and nutritional yeast.  

Cover with foil and bake 35 minutes until zucchini is cooked through.

Top with more nutritional yeast, scallions and cilantro for garnish

 

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