Butternut Squash Spirals and Black Bean Tacos
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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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.