Colombian Style Zucchini Rellenos Food
ZUCCHINI RELLENO
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the scallions in the pot.
- Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
- Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
- Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
- Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.
- Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 500
- Protein: 30g
- Carbohydrates: 66g
- Fat: 19g
- Cholesterol: 50mg
- Sodium: 153mg
- Fiber: 16g
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