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Nutrition Facts
Serving Size 284 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 700 mg 29%
Total Carbohydrate 26 g 9%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 25 g
Vitamin A 35% • Iron 30%
Vitamin C 90% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vegan Burrito Boats

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 zucchini squash
2 Tbsp extra virgin olive oil, divided use
1/2 cup(s) onions, chopped
1 jalapeño pepper, seeded and chopped
1 red bell pepper, chopped
1/2 cup(s) Whole Kernel Sweet Corn
1 Lb Plant-based ground beef
1/4 cup(s) fresh cilantro, chopped
8 4/5 Oz Quick Heat White & Red Quinoa
1/2 cup(s) Vegan Soy Free Grated Parmesan Style Topping
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Instructions

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 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 beyond beef, 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. Enjoy.
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