Butternut Squash Spirals and Black Bean Tacos Recipe

Butternut Squash Spirals and Black Bean Tacos Recipe

How To Make Butternut Squash Spirals and Black Bean Tacos

A quick munch prep healthy meal is this with vegetarian black bean tacos made with flavorful butternut squash, tomato, cilantro, and thick sour cream.

Preparation: 25 minutes
Cooking: 17 minutes
Total: 42 minutes



  • 1butternut squash,peeled, seeded, and quartered lengthwise
  • 3tbspextra virgin olive oil,divided
  • 1oztaco seasoning mix,(½ package)
  • 15ozblack beans,drained and rinsed
  • 1cupgrape tomatoes,halved
  • 86-inch corn tortillas
  • ½cupsour cream
  • 4ozfeta cheese,(1 package)
  • 1headromaine lettuce,sliced
  • 1bunchfresh cilantro,roughly chopped


  1. Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.

  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Saute squash for about 3 minutes until slightly tender. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir for about 5 minutes until beans are hot and tomatoes are soft. Remove from heat.

  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time for about 30 seconds per side until lightly browned.

  4. Place 1 tablespoon of sour cream on each tortilla; add about ¼ cup of squash mixture and sprinkle with 1 tablespoon of feta cheese. Top with lettuce and cilantro.


  • Calories: 802.85kcal
  • Fat: 25.44g
  • Saturated Fat: 9.65g
  • Monounsaturated Fat: 10.69g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 115.65g
  • Fiber: 27.04g
  • Sugar: 11.28g
  • Protein: 34.41g
  • Cholesterol: 40.18mg
  • Sodium: 835.41mg
  • Calcium: 463.85mg
  • Potassium: 2777.30mg
  • Iron: 9.42mg
  • Vitamin A: 1485.45µg
  • Vitamin C: 41.46mg
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