Chipotle stuffed courgettes

Name: Chipotle stuffed courgettes
Cook time: 25 min
Yield: 4

with citrus creama and corn salad

Ready in around 25 mins

RECIPE FACT:

Did you know… that the courgette was brought to the Mediterranean region by Christopher Columbus from Central America?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE STUFFED COURGETTES:

Line an oven dish with baking paper. Place the black beans into a sieve, rinse under cold water and drain well. Cut the stalk end of the courgettes off and slice in half lengthways. Scrape out the flesh in the middle with a teaspoon leaving a ½ cm thick shell. Place the courgette halves in the dish and finely chop the scooped-out flesh. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the chopped courgette flesh, season with salt and cook for 2-3 mins. Add the beans and the chipotle mole and cook for a further 2-3 mins until heated.
2. TO COOK THE STUFFED COURGETTES:

Spoon the chipotle beans into the courgette halves and sprinkle with the cumin cheese blend. Season with salt and pepper, drizzle with oil and bake in the oven for 18-20 mins or until courgette is cooked through.
3. TO PREPARE THE CORN SALAD:

Wipe out the frying pan, drizzle with oil and place over a medium-high heat. Once hot add the corn and cook for 3-4 mins stirring occasionally to create a char. Allow to cool for a few mins then add to a salad bowl with the baby cos leaves. Roughly chop the coriander including the stalks and add to the salad bowl with the toasted pepitas. Season with salt and pepper and drizzle with olive oil, tossing to combine.
To serve:

Place chipotle bean stuffed courgettes onto plates and serve with corn salad on the side. Dollop with citrus crema.