Butternut Squash Spirals and Black Bean Tacos

Directions

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

Methods :

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.