Prep: 1. Poke holes in the squash using a fork or sharp knife. Microwave for 6-7 minutes. Turn over, and microwave an additional 8-10 minutes (squash should feel slightly soft). Meanwhile... 2. Squeeze lime juice. 3. Drain and rinse black beans. 4. Dice onion and cilantro. 5. When squash has finished cooking and cooled slightly, scrape out flesh with fork (you'll get "noodle" like strands). Make: 1. Whisk together the lime juice with chili powder, cumin, coriander, and salt. 2. Toss with the squash, set aside. 3. Microwave beans for 1-2 minutes until warmed through. 5. Heat a dry skillet over medium-high heat. Warm the tortillas, about 30 seconds per side. 6. Serve tortillas topped with squash, beans, cilantro and onions.
Top these tacos with your favorite hot sauce to spice it up or a sprinkle of your favorite cheese.