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Spaghetti Squash and Black Bean Tacos

Ingredients

  • 3 pounds spaghetti squash
  • 1 lime, juiced
  • 1 15-ounce can of black beans, rinsed and drained
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon sea salt
  • 8 corn tortillas

Directions

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.

Notes

Top these tacos with your favorite hot sauce to spice it up or a sprinkle of your favorite cheese.

Goes great with these recipes

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Simple Arugula Salad with Avocado
Sauteed Mustard Greens
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Corn and Tomato Salad
Avocado Kale Salad
Simple Green Salad
Sliced Tomatoes

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