Mexican Bowl with Zucchini “Noodles”

Mexican Bowl with Zucchini noodles
I received a vegetable spiralizer for my birthday so I put it to use this evening to make this Mexican dish. I have a feeling I will be using it a lot. My 2 year old won’t usually touch zucchini but she gobbled up the “noodles”.


I found this recipe on Pinterest and it’s from Kayln’s Kitchen.  I made half of the recipe and it served 2 adults and 1 toddler. The ingredients and instructions here are for that amount. The original recipe calls for Spike Seasoning but I couldn’t find it anywhere so I added a few of my own spices.

Salsa Ingredients:

  • 1 can (15 oz.) black beans, rinsed and drained well
  • 1 medium avocado, peeled and diced
  • Juice from 1/2 of a lime (to toss with avocado)
  • 1/2 large Poblano or Anaheim chile, seeds removed and finely diced
  • 1/2 cup diced tomato

Dressing Ingredients:

  • Zest of one lime
  • Juice from 1/2 of a lime
  • 1½ tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chile powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried basil

Ingredients:

  • 2 medium or 1 large zucchini, spiralized
  • 1 tablespoon olive oil
  • 3 large garlic cloves, sliced
  • salt and fresh ground black pepper to taste

Instructions: 

Drain the beans into a colander placed in the sink, rinse well with cold water, and let beans drain while you make the dressing.

Zest the lime, then squeeze the juice from half of the lime. Mix lime juice, lime zest, olive oil, cumin, chile powder, onion powder, garlic powder and dried basil to make the dressing.

 
Put drained beans into a bowl big enough to hold all the salsa mixture and stir in 1 tablespoon dressing.  Peel and dice the avocado and toss with the juice from half of a lime (in a separate bowl.)  Chop tomatoes and toss with the beans.  Cut off stem and remove seeds from the Poblano or anaheim chile pepper, finely dice the pepper, and toss with the beans.  Then gently stir the avocado with lime juice and enough dressing to moisten it into the salsa mixture, saving at least 1 tablespoon of the dressing to season the zucchini.
 
Use a Vegetable SpiralizerJulienne Cutter, Mandoline Slicer, or other tool to make the noodles. Heat the oil over medium heat, add the sliced garlic, and saute the garlic just until it’s fragrant, about 1 minute.  Remove the garlic and immediately add half the zucchini to the seasoned oil.  Saute 1-2 minutes, just until the zucchini is starting to soften, then stir in 1 tablespoon (or however much is left) of the dressing and saute about 1 minute more.  Season zucchini to taste with salt and fresh ground black pepper.
 
To serve, divide the sauteed zucchini among bowls and top with a generous scoop of the black bean mixture.
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