Ingredients:
1 large spaghetti squash
2 tbsp freshly squeezed lime juice
1/4 cup cotija cheese
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
16 6-inch flour or corn tortillas
1 15oz can black beans, drained & rinsed
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro leaves
Optional garnish: Tabasco sauce, chopped pepperoncini, salsa, avacado
Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up.
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up.
Whisk together the lime juice, chili powder, cumin, coriander, and salt.
Remove the spaghetti squash from the oven and set aside until cool enough to handle. Once it is cool, start to shred out the squash with a fork. Pour the dressing over the strands of squash and gently toss together. Taste the squash and adjust the seasoning as desired.
I stuffed the tortillas with squash, beans, onion, and salsa. Sprinkle with cotija cheese, and cilantro. Line up all of the tacos in a pyrex dish and broil for about 5-7 min. Finally garnish with sliced avocado and hot sauce of your choice.
Original recipe courtesy of Smitten Kitchen
1 comment:
These are ridiculously delicious and addicting! I never would have thought of this combo on my own so thanks so much for sharing this fabulous recipe!
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