As seen on Instagram, I’ve been trying to widen my Meat Free Monday dinner options as I have made more of a conscious effort to ensure we keep that one day a week meatless. It’s never easy to please meat loving boys with a vegetarian dinner but I have been pleasantly surprised at their willingness to join in this tradition and actually enjoy the meat free meals that have been cooked for them.
My Lentil Bolognese is always a hit with my little ones (I LOVE it too) and we all enjoy my Roasted Cauliflower Curry too. During the summer months some roasted veggie quinoa goes down well and the simple yet satisfying baked sweet potato with houmous, boiled eggs and salad is a winner every time.
This Mexican Bean Stuffed Marrow can now be added to the list of Meat Free Monday successes as everyone ended up with second helpings tonight. Served with wholegrain rice and salad or veggies, it is a much lighter tasting meal than simply chilli on rice. The marrow breaks up the heaviness and stops the meal from feeling stodgy which is great during these summer months.
If you can’t get hold of a marrow, you could also try this in (unpeeled) courgette boats, depending on the size of the courgettes I’d go for 1-2 per person.
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Clean Eating Mexican Bean Stuffed Marrow
- Yield: 4 Servings
Served with wholegrain rice and salad or veggies, it is a much lighter tasting meal than simply chilli on rice.
- 1 Marrow
- 1 tsp Oil of choice I used Avocado Oil
- 1 Red Onion finely diced
- 1 Courgette chunky diced
- 125 grams Mushrooms chunky diced
- 1 tin Mixed Beans in water - drained and rinsed
- 1 tin/carton Chopped Tomatoes
- 1/2 Tablespoon Tomato Puree
- 1 Garlic Clove minced/finely grated
- 1 Tablespoon Ground Cumin
- 1 tsp Dried Oregano
- 1/4 tsp Chilli Powder
- 1/4 tsp Sweet Smoked Paprika
- 1/4 tsp Fine Sea Salt
- 50 grams Cheddar Cheese grated
- Preheat the oven to 180*C.
- Slice the marrow in half lengthways. Using a spoon, scoop out the seeds to form two marrow boats and peel the outside of each marrow half.
- Place the marrow boats into an oven dish and set aside.
- Place the oil into a large non stick saucepan and add the onion, courgette and mushrooms. Cook over a medium heat for 5 minutes until softened.
- To the saucepan, add the beans, chopped tomatoes, tomato puree, garlic and all of the spices and stir to combine. Bring to the boil, then cover and simmer over a low heat for 5 minutes.
- Once the chilli is cooked, divide it between each marrow half and top with the grated cheese.
- Cover the baking dish with foil and place the marrow into the oven for 30 minutes.
- During the last 10 minutes, remove the foil and turn the oven up to 200*C to crisp up the cheese.
- Once cooked, remove the marrow from the oven and allow to cook slightly before serving.
- Top with fresh coriander and serve with wholegrain rice and salad or veggies.