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Grandes Botes de Tacos Verde (Big Green Taco Boats)

LOVE these! They are tasty, healthy and easy to throw together on a busy family night as well!
Course: Main Course
Cuisine: Mexican
Keyword: Vegan
Servings: 4 people
Author: Shawn Tucker

Ingredients

  • 4 Large Organic Zucchini Squash
  • 2 Tbsp Olive Oil
  • ½ tsp Salt
  • ¼ tsp Black or Red Pepper
  • ¼ tsp Chili Powder
  • 1 can Organic Black Beans
  • 1 cup Organic Tomatoes diced
  • 1 cup Organic Frozen Corn thawed
  • 1 Organic Red Pepper diced
  • 1 cup Organic Avocadoes diced
  • 4 Organic Green Onions chopped
  • 1 cup Shredded Vegan Cheddar or Colby Cheese
  • 1 cup Organic Salsa
  • 6 Tbsp Vegan Sour Cream
  • Couple of good squirts of siracha sauce
  • Crushed tortilla chips

Instructions

  • Preheat oven to 400 degrees F.
  • Slice each zucchini length-wise into 2 halves. Using a spoon or melon-baller, scoop out insides leaving approximately 1/4 - 3/8 inch of flesh next to the skin.
  • Place zucchini in a lightly greased baking dish, scooped side up and brush lightly with olive oil. Sprinkle lightly with salt, pepper and chili powder.
  • Start layering the fillings – black beans, corn, tomatoes and peppers.
  • Mix together salsa, sour cream and sriracha sauce and spread over toppings.
  • Continue layering with topping ingredients - avocadoes, onions, cheese and crushed tortilla chips.
  • Bake at 400 degrees for approximately 20 minutes or until zucchini is tender but not too mushy.

Notes

* Tip - To get more healthy greens in the family’s diet and make it even healthier – serve them on a bed of mixed salad greens or spinach! Picky eater in the family? Try topping off with a little ranch dressing. 
Additional Topping Options
Soy Curls or other vegan chicken or vegan meat substitute, cooked rice, quinoa, diced red onions, chopped spinach, French-fried onions, spicier peppers like chili peppers, etc.