Quinoa & Black Bean Enchilada Stuffed Zucchinis

INGREDIENTS

zucchinis

1/2 cup

quinoa, cooked per manufacturers instructions

2 tsp

olive oil

1/2

yellow onion, chopped

salt and pepper

2 cloves

garlic, grated or finely minced

(1) 15-ounce can whole black beans, drained and rinsed

ear of corn cut fresh from the cob (or 1 cup frozen, thawed corn)

(1) 10-ounce jar enchilada sauce (my favorite is Hatch Mild Red Enchilada Sauce)

2 cups

Mexican blend shredded cheese

Sour cream and avocado for serving