15 oz black beans (425 g), 1 can, drained and rinsed
11 oz corn (310 g), 1 can, drained and rinsed
10 oz roasted diced tomato (285 g), 1 can
½ cup shredded cheese blend (50 g)
avocado, sliced, to serve
fresh cilantro, chopped, to serve
Nutrition Info
Calories 973
Fat 34g
Carbs 154g
Fiber 28g
Sugar 13g
Protein 22g
How to Make It
1. Step
Preheat oven to 400°F (200°C).
2. Step
Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
3. Step
Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
4. Step
Bake for 40 minutes, or until tender.
5. Step
In a medium saucepan, add vegetable stock and rice.
6. Step
Stir and bring to boil over high heat.
7. Step
Cover and simmer for 45 minutes. Remove saucepan from heat.
8. Step
Heat olive oil in a large saucepan or skillet over medium heat.
9. Step
Add onions, stirring frequently until translucent.
10. Step
Add garlic and cook until fragrant.
11. Step
Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
12. Step
Mix in black beans, corn, tomatoes, and cooked rice.
13. Step
Fill squash halves with rice mixture and sprinkle with cheese.
