Butternut Squash Spirals and Black Bean Tacos recipe
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Ingredients
- 1 butternut squash - peeled, seeded, and quartered lengthwise 3 tablespoons extra virgin olive oil, divided ½ (1 ounce) package taco seasoning mix 1 (15 ounce) can black beans, drained and rinsed 1 cup grape tomatoes, halved 8 (6 inch) corn tortillas ½ cup sour cream 1 (4 ounce) package feta cheese 1 head romaine lettuce, sliced 1 bunch fresh cilantro, roughly chopped
Nutrition Info
- 589.8 caloriescarbohydrate: 80.5 gcholesterol: 37.8 mgfat: 24.6 gfiber: 18.4 gprotein: 18.6 gsaturatedFat: 9.8 gservingSize: -sodium: 1046.3 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Spirals and Black Bean Tacos
Directions
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Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning, stir. Add black beans and tomatoes, cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
Place 1 tablespoon sour cream on each tortilla, add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.