Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce

Cinco de Mayo is fast approaching, but you don't have to wait to enjoy a festive meal.  Turn any dinner into a fiesta with this quick carnita recipe, featuring a spicy pinto bean sauce!

Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce

Doesn't this dish from Jennifer @ The Fit Fork look amazing?  It seems fancy, but this recipe can be ready in just 30 minutes with a little prep .  That's exactly what we look for in a weeknight meal!

To make the Ole Frijoles Sauce, Jennifer used our pinto beans, pureed with tomatoes and spices for a zesty topping.  You can use this bean sauce in a million ways – in a rice bowl, as a dip for your tortilla chips, or try it as a sauce on a southwest-themed pizza!

Here are some quick pinto nutrition facts for you.  Pintos are:

  • Virtually fat-free
  • Fiber-rich
  • A good source of protein
  • filled with iron, copper, magnese, potassium and folate
Ole Frijoles Pinto Bean Sauce

Here's the ingredient list, but check out Jennifer's full post for the full instructions!

Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce

For Stuffed Zucchini:

  • 12 oz precooked carnitas (shredded pork roast)
  • 1 T olive oil
  • 2 ears corn, kernels sheared (about 1 ¼ C)
  • 1/2 C finely chopped red onion
  • 4 8-inch long zucchini
  • 1 T Tajin seasoning
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 4 oz crumbled queso fresco cheese

For Ole Frijoles Pinto Bean Sauce

  • 3 C cooked pinto beans
  • 1/2 C cooking liquid from beans or water
  • 1 10-oz can diced tomatoes with greed chiles
  • 1 T vegetable stock base
  • 2 T chopped chipotle chile in adobo sauce
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • Salt and pepper to taste

Click here to read the full recipe and to find more creative, healthy recipes on Jennifer's blog, The Fit Fork!