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Categories:
chili powder cumin salt garlic oregano onion powder paprika cayenne pepper pepper zucchini avocado oil garlic tomatoes black beans couscous If Veganaisse cilantro pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 3 Tablespoons Chili Powder
- 3 teaspoons Cumin
- 2 teaspoons Himalayan Pink Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 3/4 teaspoons Onion Powder
- 2 teaspoons Smoked Paprika
- 1/2 teaspoons Cayenne Pepper
- 1/2 teaspoons Cracked Black Pepper
- 2 Large Zucchini
- 1 Tablespoon Avocado Oil For Saute
- 2 cloves Garlic, Minced
- 1 cup Diced Tomatoes
- 1 can (15 Oz. Size) Black Beans, Rinsed
- 2 cups Cooked Couscous, Prepared According To Package Instructions
- 2 Tablespoons Homemade Taco Seasoning
- Shredded Cheese If Desired
- 1/2 cups Veganaisse
- 1/4 cups Cilantro
- 1/4 Habanero Pepper
- 1/2 Lime, Juiced
Method
- 1.
- Heat oven to 350 F. 2.
- Mix all the spices together for the homemade taco seasoning.
- 3.
- Slice zucchini in half lengthwise.
- Scoop out the insides (leave a little bit so the shell still has some structure), roughly chop the removed flesh and set aside.
- Scrape zucchini shells with a spoon to smooth out the inside.
- 4.
- Heat the avocado oil in a medium-sized saute pan.
- Add garlic and saute for 1 minute.
- Add zucchini flesh and saute for 3 minutes, or until water releases.
- Add tomatoes, black beans, couscous and listed amount of taco seasoning.
- Stir well and remove from heat.
- 5.
- Place filling back into the zucchini boats and top with grated cheese if desired.
- Place them on a baking tray.
- Bake for 30 minutes, or until cheese is melted and zucchini is tender.
- 6.
- Remove from oven and let them cool 10 minutes before topping with spicy cilantro cream.
- 7.
- To make cilantro cream: blend veganaisse, cilantro, lime and habanero in a food processor until smooth.
- Drizzle over the zucchini boats.
- 8.
- Serve warm and enjoy!
