• Preheat oven to 400°F.
• Wash and cut zucchini in half lengthwise. Scoop out seeds if desired.
  4 Medium Zucchini
• Place zucchini skin side down on a large baking sheet and roast for 20-30 minutes until fork tender.
• While zucchini roasts, heat olive oil in a large skillet over medium heat.
  Drizzle Olive oil
• Dice onion & bell pepper.
  1 Large Onion, 1 Large Bell Pepper (Choice of Red, Yellow, OR Orange)
• Dice jalapeno, seed if desired to reduce heat.
  1-2 Jalapeno Peppers
• Add diced onion, bell pepper, and jalapeno to the skillet and cook until translucent, about 5 minutes.
• Stir in minced garlic, ground cumin, and chili powder. Cook for 2 minutes more.
  2 tsp Minced Garlic, 1 tsp Ground Cumin, 1/2 tsp Chili Powder
• Drain and rinse black beans and add to skillet. Drain corn and add to skillet. Cook until heated through, about 3 minutes.
  1 Can Black Beans (15 oz), 1/2 Can Corn

Prepare Tahini Sauce

• Combine all ingredients in a bowl and mix well until creamy. Adjust seasonings to taste.
  1/4 Cup Tahini, 3 tbsp Water, 2 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Nutritional Yeast, 1 tsp Chili Powder, Salt

To Serve

• Scoop the black bean mixture into the roasted zucchini halves.
• Top with tahini sauce and additional nutritional yeast, salt, and pepper as desired.
• Serve immediately.