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.
Serves:
Ingredients
- 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
Instructions
-
Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
-
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.
-
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.
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
