- 1 butternut squash - peeled, seeded, and quartered lengthwise
- 3 tablespoons extra virgin olive oil, divided
- 1/2 (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
- 1/2 cup sour cream
- 1 (4 ounce) package feta cheese
- 1 head romaine lettuce, sliced
- 1 bunch fresh cilantro, roughly chopped
- 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.
09/06/2019
recipepes.com
butternut squash spirals and black bean tacos, recipe
PT15M
PT1H
5
455 calories
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