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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Recipe Summary

prep:
25 mins
cook:
17 mins
total:
42 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.

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  • 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.

Cook's Note:

Make this dish even easier by using prepackaged butternut squash spirals.

Nutrition Facts

590 calories; protein 18.6g 37% DV; carbohydrates 80.5g 26% DV; fat 24.6g 38% DV; cholesterol 37.8mg 13% DV; sodium 1046.3mg 42% DV. Full Nutrition
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Reviews

Rating: 4 stars
11/20/2020
We really enjoyed these! The toughest part was spiralizing the butternut squash. It was a hot mess. I think you need a really thick squash in order to make this work. These were very good though. My son (who has been wanting to go vegetarian lately) really enjoyed them. I would make them again! Thanks for sharing the recipe. Read More
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