Name: Burrito Courgette Boats with rosemary wedges
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 tsp dried rosemary; 4 potatoes; 3 courgette, halved lenghtways; 2 tbsp olive oil; 1/2 tsp sea salt flakes; 1/2 tsp black pepper; 1/2 red onion, chopped; 2 garlic cloves, finely sliced; 500 g lean minced beef; 1 red chilli, finely sliced; 1/2 tsp ground cumin; 1/2 tsp paprika; 200 g black beans, drained; 200 g can chopped tomatoes; 30 g cheddar cheese

1

Preheat the oven to 180c.

2

Chop the potatoes into wedges and cover in olive oil and the rosemary, out in the oven for 45 minutes.

3

Scrape out the inside of the courgette and place it in a bowl.

4

In a large pan over a medium heat add the oil. Cook the onion, courgette inners and the chilli, cook for 5 minutes. Now add the garlic and cook for 1 minute more.

5

Now add the beef, cook for 5 minutes or until browned, drain the fat after.

6

Now stir in the cumin, paprika and season. Cook for 1 minute. Stir in black beans and tomatoes, then cook for 2 minutes.

7

Spoon the mixture into the courgette and top with cheese. Bake for 20 - 25 minutes or until the courgette in tenter and cheese melted.

Method