Stuffed Zucchini With Corn Black Beans And Chipotle Chiles Recipes

STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN

Stuffed Zucchini Bites with Black Beans and Corn image

These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.

Provided by Jaymee Sire

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
8 ounces canned black beans, rinsed and drained
1 ear corn, kernels removed
Grated Cotija, for garnish

Steps:

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.

SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN

Southwestern Chipotle Chili With Black Beans and Corn image

Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.

Provided by Cindy Rose

Categories Black Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, minced
2 white onions, chopped
2 medium zucchini, diced
2 teaspoons ground cumin
2 teaspoons chili powder
2 1/2 teaspoons chipotle chiles in adobo, chopped
1 teaspoon kosher salt
5 cups vegetable broth (or chicken broth)
2 cups corn kernels (frozen, canned or off the cob)
1 (15 ounce) can black beans, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons minced cilantro
light sour cream
sliced green onions with top

Steps:

Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
Add water if chile is too thick.
Top with cilantro. Pass sour cream and sliced green onions separtely.

Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.5, Sodium 410, Carbohydrate 37.3, Fiber 8.1, Sugar 6.4, Protein 8.4

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