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Butternut Squash Spirals and Black Bean Tacos
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Prep Time:
25 minutes
Cook Time:
17 minutes
Total Time:
42 minutes
Make flavorful vegetarian tacos with butternut squash, black beans, and corn tortillas for a quick and nutritious meal.
Ingredients:
  • 1 butternut squash - peeled, seeded, and quartered lengthwise
  • 3 tablespoons extra virgin olive oil, divided
  • 0.5 (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
  • 0.5 cup sour cream
  • 1 (4 ounce) package feta cheese
  • 1 head romaine lettuce, sliced
  • 1 bunch fresh cilantro, roughly chopped
Instructions:
  • Spiralize the butternut squash into spirals using a spiralizer equipped with the large shredding blade.
  • In a skillet over medium-high heat, warm up 2 tablespoons of olive oil. Saute the squash until slightly tender for about 3 minutes. Mix in the taco seasoning, then add the black beans and tomatoes. Cook and stir until the beans are hot and tomatoes are soft, for about 5 minutes. Remove from heat.
  • In a skillet over medium-high heat, sizzle 1 tablespoon of olive oil. Cook each tortilla individually until they turn golden, about 30 seconds per side.
  • Spread a generous dollop of sour cream on each tortilla, spoon on roughly 1/4 cup of the savory squash mixture, and finish with a sprinkle of tangy feta cheese. Garnish with crisp lettuce and fresh cilantro.

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