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Meatless Taco Stuffed Zucchini Boats
THE HARVEST KITCHEN33Ingredients
60Minutes
860Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup tomato sauce (low-sodium)
- 1/2 cup chicken broth (or vegetable broth)
- 4 zucchini (large organic)
- 2 Tbsp. extra-virgin olive oil
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 red pepper (small, finely chopped)
- 1 jalapeño (small, finely minced)
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. adobo (powder)
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. oregano
- 15 oz. black beans (drained and rinsed)
- 1/4 cup canned corn (or fresh)
- 1 cup quinoa (cooked Spanish, recipe below)
- salt
- freshly ground black pepper
- 1/2 cup cheddar cheese
- 1/2 cup cheese (Monterey)
- green onions (optional)
- cilantro (optional)
- black olives (optional)
- 1 cup white quinoa (rinsed well for a good minute in a strainer before cooking)
- 1 whole brown onion (or yellow, finely chopped, don't use sweet onion)
- 1 garlic clove (minced)
- 4 Tbsp. canola oil
- 1/4 cup tomato sauce (low-sodium, roughly about 1/2 of an 8 ounce can)
- 2 cups low sodium chicken broth (1 14.5 ounce can)
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories860Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol30mg10% |
Sodium1940mg81% |
Potassium1860mg53% |
Protein33g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate97g32% |
Dietary Fiber19g76% |
Sugars13g |
Vitamin A60% |
Vitamin C140% |
Calcium35% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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