Name: Butternut Squash Spirals and Black Bean Tacos
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Butternut squash - peeled, seeded, and quartered lengthwise - 1; Extra virgin olive oil, divided - 3 tablespoons; Taco seasoning mix - ½ (1 ounce) package; Black beans, drained and rinsed - 1 (15 ounce) can; Grape tomatoes, halved - 1 cup; Corn tortillas - 8 (6 inch); Sour cream - ½ cup; Feta cheese - 1 (4 ounce) package; Romaine lettuce, sliced - 1 head; Fresh cilantro, roughly chopped - 1 bunch

Ingredients for - Butternut Squash Spirals and Black Bean Tacos

1. Butternut squash - peeled, seeded, and quartered lengthwise 1

2. Extra virgin olive oil, divided 3 tablespoons

3. Taco seasoning mix ½ (1 ounce) package

4. Black beans, drained and rinsed 1 (15 ounce) can

5. Grape tomatoes, halved 1 cup

6. Corn tortillas 8 (6 inch)

7. Sour cream ½ cup

8. Feta cheese 1 (4 ounce) package

9. Romaine lettuce, sliced 1 head

10. Fresh cilantro, roughly chopped 1 bunch

How to cook deliciously - Butternut Squash Spirals and Black Bean Tacos

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.