Serves 2-4
Ingredients
2 Cups cooked pinto beans (drained)* See link for cooking your own beans
1 cup cooked rice* See link for making broth cooked rice
1 cup fresh tomatoes (diced)
1-2 Small to Medium Summer Squash (hollowed out with pulp cubed)
Cubed pulp from squash (large seeds removed)
1/2 C. Mexican Cheese (grated)
1/2 tsp. Cumin
1/2 tsp. Smoked Paprika
1/2 tsp. Garlic Powder
1/4 tsp. Chili Powder
Sea Salt and Pepper to taste
Directions:
Preheat oven to 350 degrees.
Mix the beans, rice and cubed squash together. Add the seasonings (to taste) and stir well to distribute. Scoop the mixture into the hollowed Squash boats. Place in the oven 20 minutes or until the squash is tender. Remove from the oven, top with the tomato and cheese. Place back in the oven until the cheese is melted.
Note: To hollow out the squash, cut in half vertically. Run the blade of a knife around the inside edge of each half, carefully so not to cut through the rind of the squash (we don't want a leaky boat-sorry couldn't resist). With a spoon scoop out the pulp, removing any large seeds.
Serve with Salsa, hot sauce and Sour Cream if desired. Garnish with fresh parsley and chives if desired.
This works well as a side or main dish.
Follow the link to make Broth Cooked Rice: justfowlingaround.weebly.com/from-the-pantry/savory-broth-cooked-rice
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