Recipe: Vegan burrito boats

Recipe makes 6 servings

Looking for a tasty low-calorie meal?

H-E-B chef Charlotte Samuel has a new vegan burrito boat recipe you just have to try!

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3 zucchini

2 tablespoons olive oil, divided use

1/2 cup onions, chopped

1 jalapeño, seeded and chopped

1 red bell pepper, chopped

1/2 cup H‑E‑B Organics Whole Kernel Sweet Corn

1 pound plant-based taco meat

1/4 cup cilantro, chopped

8 4/5 ounce Central Market Quick Heat White and Red Quinoa

1/2 cup Go Veggie Vegan Soy Free Grated Parmesan Style Topping


1. Preheat oven to 400ºF. Meanwhile, cut zucchini in half, lengthwise, then scoop out the middle and reserve. Place zucchini boats into a 9x13-inch baking dish and set aside.

2. Heat a skillet on medium-high heat and add half the olive oil. Roughly chop reserved zucchini, then add to pan along with onions, jalapeños, bell peppers and corn. Cook several minutes until onions are translucent and bell peppers are wilted. Transfer to a bowl.

3. To the same pan, add remaining oil and taco meat, and cook until meat reaches 165ºF. Add to the vegetables, along with cilantro and cooked grains. Mix until well combined.

4. Fill each zucchini boat with the filling, top with cheese and bake 30 minutes. Click here for the full recipe.

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