Ingredients
1butternut squash,peeled, seeded, and quartered lengthwise
3tbspextra virgin olive oil,divided
1oztaco seasoning mix,(½ package)
15ozblack beans,drained and rinsed
1cupgrape tomatoes,halved
86-inch corn tortillas
½cupsour cream
4ozfeta cheese,(1 package)
1headromaine lettuce,sliced
1bunchfresh cilantro,roughly chopped
Preparation
Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Saute squash for about 3 minutes until slightly tender. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir for about 5 minutes until beans are hot and tomatoes are soft. Remove from heat.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time for about 30 seconds per side until lightly browned.
Place 1 tablespoon of sour cream on each tortilla; add about ¼ cup of squash mixture and sprinkle with 1 tablespoon of feta cheese. Top with lettuce and cilantro.
