Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles

Name: Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles
Ingredients: 4 , medium zucchini (about 8 ounces each), washed; , Salt and ground black pepper; 4 tablespoons, olive oil; 1 , medium Red Bliss potato (about 5 ounces), cut into 1/2-inch cubes; 1 , medium onion, chopped fine; 1 cup, corn kernels, (fresh) cut from 2 medium ears; 5 large cloves, garlic, minced; 3 , chipotle chiles en adobo, minced (about 3 tablespoons); 2 , medium tomatoes (about 12 ounces), seeded and chopped; , 1 can (16 ounces) black beans, drained and rinsed (about 1 1/2 cups); 1/3 cup, fresh cilantro leaves chopped; 6 ounces, Monterey Jack cheese, shredded (about 1 1/2 cups)

Main Courses
Side Dishes
Cheese
Beans
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated July/August 2000

Preroasting readies the squash for hearty fillings and a fast finish.

SERVES 4 as a main dish or 8 as a side dish

TIME 1 hour

Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles

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