Butternut Squash Spirals and Black Bean Tacos recipe

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Ingredients

1 butternut squash - peeled, seeded, and quartered lengthwise
3 tablespoons extra virgin olive oil, divided
½ (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
½ cup sour cream
1 (4 ounce) package feta cheese
1 head romaine lettuce, sliced
1 bunch fresh cilantro, roughly chopped

Nutrition Info

589.8 calories
carbohydrate: 80.5 g
cholesterol: 37.8 mg
fat: 24.6 g
fiber: 18.4 g
protein: 18.6 g
saturatedFat: 9.8 g
servingSize: -
sodium: 1046.3 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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. 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.

Recipe Yield

4 servings

Recipe Note

This quick and easy vegetarian taco recipe uses prepackage butternut squash spirals and seasonings. Top with avocado slices, take a photo, and enjoy.

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