Mexican Zucchini Burrito Boats

• 1 15 ounce can Black beans

• 1/2 cup Cilantro, fresh

• 1/2 cup Corn, kernels

• 1 Jalapeno

• 1 Red bell pepper

• 1/2 Red onion, large

• 4 Zucchini, large

• 1 cup Salsa

• 1 cup Brown rice, cooked

• 1 tsp Chili powder

• 1 Salt

• 1 1/3 tbsp Olive oil

• 2 tsp Cumin

• 1 cup Cheddar/monterey jack cheese