This is a healthy way to take care of your Mexican food cravings…. Without ANY guilt!

Ingredients
2 tsp coconut oil
1/4 cup chopped onions
1 cup each diced carrots and diced bell peppers
1 tbsp minced garlic
1 jalapeƱo, seeded and mined (optional)
1 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 can (19oz/540ml) no salt added black beans, rinsed and drained
1 1/2 cups fresh or frozen corn
2 tbsp fresh lime juice
2 tbsp minced fresh cilantro
1 cup salsa
4 small-medium zucchini

Directions
Prepare a cookie sheet with foil and grease it lightly with cocunut oil. Set aside.

Cut zucchini in half lengthwise. Use a spoon to scoop out the ‘guts’ (this makes a hollow channel down the middle). Chop up the ‘guts’ and put them aside. Once your zucchini boats are prepared, grease them lightly and place them hollow side up on the prepared cookie sheet.

Heat oil in a large pot over medium heat. Add onions, green pepper, zucchini guts, and garlic. Cook and stir until veggies are softened, about 5 minutes. Add jalapeno pepper, chili powder, oregano, and cumin. Cook for 1 more minute. Remove from heat. Stir in beans, corn, lime juice, and cilantro. Mix well.

To assemble enchiladas, spread filing down center of hollowed out zucchini boats. Top with 1-2 tbsp of salsa.

Bake at 350F for 20 minutes. Serve and enjoy!
Side note – instead of having sour cream with your fiesta, use a dollop of Greek yoghurt on top.

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