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Home | Recipes | Mexican Classics | Vegan & Vegetarian

Mexican Stuffed Courgette

This stuffed courgette recipe is definitely one to try if you’re vegan or looking for a super healthy meal. Filled with protein (thanks to the chickpeas and kidney beans) and epic Mexican flavour (from our Habanero Taco Mix) the stuffed courgettes make a perfect main or vegetable side dish.

For other vegan recipes check out our vegan chilli con carne, our chipotle hummus dip or slow cooker dhal recipe.

 

  • Prep time

    15 mins

  • Cook time

    30 mins

  • Total time

    45 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    3

How to make it

  1. Start by washing the courgettes and cutting them in half lengthways.
  2. With a teaspoon, scoop out the flesh, leaving ½ inch shells. Spray the courgettes with coconut oil and season lightly with salt on both sides.
  3. Finely chop the flesh and set aside.
  4. Bake the courgettes for 20 minutes at 180C, just until slightly fork tender.
  5. Meanwhile, chop the onion and pepper and cook with the vegetable oil.
  6. Once the onions soften, add the beans, chickpeas, sweet corn, chopped courgette flesh and the seasoning and sauté for 10 minutes
  7. Add the tomato sauce and allow mixture to simmer for 5-10 minutes on low heat until beans are soft.
  8. Scoop the mixture into the courgettes and bake for a further 10 minutes, to incorporate the flavours.
  9. Garnish with your favourite toppings, such as cilantro, parsley, onion, or even a dollop of guacamole.

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