Black Bean and Quinoa Enchilada Zucchini Boats

INGREDIENTS

medium zucchini, cut in half lengthwise

1 tbsp

olive oil

1/2

yellow onion, diced

2 cloves

garlic, minced

small red bell pepper, seeds removed and diced

ear sweet corn, kernels cut off the cob (or 1 cup frozen corn)

1/2 tsp

chili powder

1/2 tsp

ground cumin

Juice of 1/2 a lime

1/3 cup

chopped fresh cilantro

1 15 ounce can

black beans, rinsed and drained

1 cup

cooked quinoa

Salt and black pepper,

1 10 ounce can

red enchilada sauce

1 cup

shredded Mexican blend or Cheddar cheese