Description
My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!
Ingredients
- 1 (3 pound) spaghetti squash
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon coarse salt
- 1 (15 ounce) can black beans, rinsed and drained
- 4 ounces queso fresco, crumbled
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 16 (6 inch) corn tortillas
- ¼ cup salsa
Instructions
- Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through
- another 8 to 10 minutes. Let cool for 5 minutes
- cut in half lengthwise
- take out seeds
- and shred the flesh with a fork.
- Mix fresh lime juice
- chili powder
- ground coriander
- ground cumin
- and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
- Place black beans (heat if desired)
- crumbled queso fresco
- chopped red onion
- and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible
- about 30 seconds per side.
- Spread each tortilla with a spoonful of black beans and squash mixture
- and a sprinkling of queso fresco cheese
- onion
- and cilantro; top each serving with salsa.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6