2 medium zucchini
2 tbsp. olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 can black beans, rinsed
1 can corn, drained
1 cup enchilada sauce
1/2 tsp. salt or to taste
1 tsp. cumin
1/2 cup cheese
Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.