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Butternut Squash Spirals and Black Bean Tacos

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Butternut Squash Spirals and Black Bean Tacos

Directions

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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
  • 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.
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