For the past year and a half, the BFF and I have gotten together most Sunday nights for an evening of cooking and chit chatting. It has become a Sunday tradition that I look forward to. We took the past couple of months off, but I’m glad to say we are back on!
It started out as a tradition of getting together and cooking recipes we had pinned on Pinterest. Now that we’re both eating healthy, it has turned into healthy cooking night. We both LOVE trying out new recipes, so that’s what we do every Sunday. Well, every other Sunday at least. 🙂
This Sunday’s recipes were black bean brownies and chicken enchilada stuffed zucchini boats. I’ll start with the brownies first as they were extremely simple. Basically, it’s just a can of black beans, rinsed off well, blended with a little water, and then mixed into a boxed brownie mix. By mixing with puréed black beans, you eliminate having to add oil or eggs to the brownie mix. These came out delicious! They were a bit more dense than regular brownies, but still decadent and rich tasting.
You couldn’t tell they had black bean in them. I’d definitely make these again, but with the sugar free brownie mix next time! You can find the recipe here.
For dinner, we made the chicken enchilada stuffed zucchini boats. I really loved them! There seemed to be quite a few steps on this recipe, but they were still simple steps and totally worth it.
First, we made our own enchilada sauce. Then, we cut the zucchinis in half and scooped out the insides. Next, we boiled the zucchini.
Then, we made the filling for the boats. The filling consisted of the chopped up inside part of the zucchini, shredded chicken, garlic, cilantro, chili powder, cumin, oregano, green onion, bell pepper, tomato paste, and a few other things.
Next, we filled the zucchini boats with the filling, then topped them with the enchilada sauce and shredded reduced fat cheese.
We covered them and baked them for 35 minutes. After they were done, we topped them with some chopped green onion and served them with a side of taco rice.
Yummmm!! The zucchini gets super soft, so it’s similar to cutting through an enchilada. The spices and flavors in the enchilada sauce were great! Really tastes like chicken enchiladas! I would totally make these again. And the best part is that we made enough for leftovers so I get to have it again for dinner tomorrow night! 🙂 Click here to get the recipe so you can go make these yourself!