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Butternut Squash Spirals and Black Bean Tacos

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"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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Ingredients

42 m servings 590 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Make this dish even easier by using prepackaged butternut squash spirals.

Nutrition Facts


Per Serving: 590 calories; 24.6 g fat; 80.5 g carbohydrates; 18.6 g protein; 38 mg cholesterol; 1046 mg sodium. Full nutrition

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