Mexican Zucchini Burrito Boats

INGREDIENTS

large zucchini

1 15 ounce can

black beans, drained and rinsed

1 cup

cooked brown rice

1 cup

salsa (use your preferred level of spiciness)

red bell pepper, cored and diced

1/2

red onion, diced

1/2 cup

corn kernels

jalapeno (or poblano pepper), cored and diced

1 tbsp

+ 1 teaspoon olive oil

2 tsp

cumin

1 tsp

chili powder

1/2 cup

fresh cilantro, finely chopped

salt

1 cup

shredded cheddar/monterey jack cheese