By Jessye Hipp

Looking for a vegetarian option for your next party? These Fiesta boats are the perfect fun (and delicious) choice.

Fiesta Veggie Boats

Time: 45 mins Serves: 2

-1 medium-large zucchini, halved and seeded

-2 small (1 large) leek, diced into half moons, light green and white parts only

-salt & pepper

-1/2 tsp red pepper flakes

-1 tbls olive oil

-1 small (1/2 large) carrot, peeled & diced small

-1/2 cup black beans, drained & rinsed

-1 tsp ground cumin

-1/2 tsp chili powder

-1/2 cup shredded cheddar cheese

-non stick spray

Garnish:

-guacamole

-salsa

-sour cream

-fresh cilantro

-lime juice, freshly squeezed

----------------------------------------------------------------------------------------------------------

Put the chopped leek into a medium bowl with cold water; allow to sit for 5 minutes to allow the sand and grit from the leeks to fall to the bottom of the bowl.

Preheat the oven to 350 degrees.

In a small sauté pan over medium high heat, warm the olive oil. Gently drop in the leeks with a slotted spoon, draining off as much of the water as possible.

Add the red pepper flakes, and a sprinkle of salt and pepper. Cook until the leeks are soft, about 7 minutes. Lower the heat to medium-low, and allow the leeks to caramelize, about 10 minutes.

Add the carrot, cook for another 7 minutes until they are beginning to soften.

Add the black beans, and cook for 3 minutes until the beans are warmed through.

Transfer the bean mixture to a separate bowl. Allow to cool slightly.

Add ½ of the grated cheese, mix well.

Transfer the zucchini halves to a baking sheet that has been coated lightly with non-stick spray.

One spoonful at a time, stuff the bean mixture into the zucchini halves.

Top with the remaining shredded cheese, and bake at 350 for 20 minutes and the zucchini is cooked through and the cheese is bubbly.

Allow to cool for 5 minutes, then garnish with which ever toppings you prefer! Enjoy!