Stuffed Mexican courgettes
SERVES 4
4 medium courgettes
1 tbsp olive oil
1 whole fresh chilli, seeds
removed and finely diced
1 x 400g can refried beans (check ingredients to make sure they are vegan)
1 tsp ground cumin
½- 1 tsp chilli powder
1 large tomato, finely chopped
½ onion, finely chopped
Salt and freshly ground black
pepper, to taste
1 cup dairy-free cheese,
grated (optional)
Lime juice
Fresh coriander, finely
chopped, to garnish
1 First, prepare the courgettes by cutting each in half lengthways and removing the stalk. To make a sort of hollowed out boat, use a dessertspoon and carefully scoop out the seeds and discard. Make sure when doing this part you leave enough esh around the edges so the courgette will hold its form and not collapse. Once nished, put the courgette halves onto an oven tray lined with baking paper and set aside. 2 In a medium-sized saucepan, warm the olive oil over a medium heat. Add the diced chilli and sauté for a few minutes. Next, add in the refried beans, cumin and half a teaspoon of the chilli powder, mixing together well. Cook, stirring, for 5 minutes or until the mixture is warmed through. Taste for seasoning, adding the rest of the chilli powder if required.
3 Divide the bean lling equally to stuff the courgettes (I nd this easiest to do using a teaspoon). 4 Turn the oven to 180 C. While it’s heating up, nely chop the tomato and onion, then mix together in a small bowl, along with a good scrunch of salt and pepper. Top the stuffed courgettes with the tomato and onion mixture, then nish with the grated cheese. Bake in the centre of the oven for 35 minutes or until the courgettes are tender, but not mushy. Serve, garnished with a sprinkle of lime juice and fresh chopped coriander.