Bean & Cheese Stuffed Zucchinis with Enchilada Sauce and Veggie Brown Rice

Bean & Cheese Stuffed Zucchinis w Enchilada Sauce & Veggie Brown Rice


Prep Time: 30 - 35 Min

Cook Time: 55 - 60 Min

​ 

1. Bring a small pot of water to a boil on medium high heat. Once boiled, add the zucchinis, and boil them 6 – 8 minutes. Strain and set aside to cool. Continue with the sauce as the zucchinis boil.

1. Combine all the enchilada spices in a small bowl and whisk together. In a small pot, begin melting the butter for the enchilada sauce over medium heat. Whisk in the flour and half the spice blend. Continuously whisk for 2 – 3 minutes as the spiced roux bubbles away. Pour in the vegetable stock and tomato sauce. Once the sauce boils (2 – 3 minutes), whisk in remaining spices and ½ Tsp. sea salt. Reduce heat to medium low, cover, and simmer 12 – 15 minutes.

1. While the enchilada sauce, simmers, begin the rice. Add the butter to a large frying pan set to medium. Once melted, add the onion, celery, jalapeno, bell pepper, and pinch of sea salt. Stir and cook 4 – 5 minutes.

1. Stir in the rice and continue stirring to toast the rice for another 3 minutes. Add the water, vegetable stock, chopped zucchini scraps, corn, black beans, cumin, 1 Tbsp. cilantro paste / 2 Tbsp. fresh chopped cilantro, and the sea salt. Bring to a boil (2 – 3 minutes) and once boiled, reduce heat to medium low, cover, and simmer approximately 25 minutes until rice is cooked. When finished, remove from heat and fold in remaining cilantro.

1. While the rice continues to cook, the enchilada sauce will finish. Preheat the oven to 375 F.

1. Lay out the zucchini slices and begin spooning refried beans along the length of the slice. Each zucchini will use one slice of cheese broken into smaller pieces and placed along the slice. Roll the zucchini from one end to the other until fully rolled. Continue until all 12 – 15 slices are filled and rolled.

1. Line the bottom of a 1 ½ qt. baking dish with enchilada sauce. Place the zucchini rolls into the dish followed by the cheese and a few sporadic dollops of the enchilada sauce.

1. Place into the oven to bake 15 – 20 minutes until bubbly and zucchini is tender. Remove from oven and set onto a cooling rack.

1. For service, enjoy a few scoops of veggie rice and 3 – 4 pieces of the stuffed zucchinis on top. Make sure to scoop out all the sauce, it really makes the dish!

1. Finish with a few dashes of chipotle hot sauce and some fresh, chopped cilantro.

                   Grocery List
Enchilada Sauce

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 2 Tbsp. Chili Powder
• 1 Tbsp. Cumin
• ½ Tbsp. Onion Powder
• ½ Tbsp. Garlic Powder
• ½ Tbsp. Dried Oregano
• 398ml can Tomato Sauce
• 1 C Low Sodium Vegetable Stock
• Sea Salt

 
Veggie Rice

• 2 Tbsp. Unsalted Butter
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 1 Jalapeno, seeded & diced
• 1 C Frozen Sweet Corn
• Zucchini Scraps, diced
• 1 C Cooked Black Beans
• 1 C Long Grain Brown Rice
• 1 C Cold Water
• 1 ½ C Low Sodium Vegetable Stock
• 1 Tbsp. Cumin
• 2 Tbsp. Cilantro Paste / ¼ C Fresh Cilantro
• 1 Tsp. + Sea Salt

 
 

• 2 Large Zucchinis, boiled, cooled, and sliced on the 2nd setting of the mandolin (reserve scrap pieces)
• 398 ml can Refried Beans
• Marble Cheddar (12 – 15 slices off the brick + ½ C shredded)

 

• Cilantro, Chipotle Hot Sauce - Garnish

​
 

The Enchilada sauce is so easy to make such a delicious addition to the dish. 

As sugggested, serve the zucchini rolls over a bed of the brown rice and finish with a few dollops of enchilada sauce and fresh cilantro. ENJOY!

---