Zucchini Enchiladas

For the enchiladas:

• 4 medium zucchini
• 10 oz. extra lean ground turkey
• 1 medium yellow onion, diced
• 1 tbsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 - 15 oz. can pinquito beans (these are getting hard to find, if you can't find, use pinto beans)
• 1 - 4 oz. can diced green chiles
• 1 - 19 oz. can red enchilada sauce
• 8 oz. pepper jack cheese, shredded

Garnish with your favorite toppings:

•  avocado
• sour cream
• sliced jalapenos
• sliced black olives
• salsa

Spray a 9x13 inch baking dish with cooking spray.  Spread 1/2 cup of the enchilada sauce in the bottom of the dish.

Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell.  Lay the "boats" out in the pan.

Cook the turkey in a large skillet over medium heat, until no longer pink.  Put into a bowl and set aside.

Add olive oil to the same skillet and cook the onion, garlic and spices until the onions soften, about 5 minutes.  Stir in beans, chiles and turkey and mix well. 

Spoon the turkey mixture into each boat, they will be heaping over the tops.  Pour the remaining enchilada sauce over the top and sprinkle the cheese evenly over the top.

Cover the dish with foil and bake 15 minutes.  Remove foil and continue to bake 20 minutes, until cheese melts and zucchini is fork-tender.  Let rest 5 minutes before serving.

Garnish with your favorite toppings and enjoy!!