Spaghetti Squash and Black Bean Tacos
Serves | 10 small tacos |
Prep time | 35 minutes |
Cook time | 10 minutes |
Total time | 45 minutes |
From book | Lightly adapted from The Smitten Kitchen |
Ingredients
- 2.5 - 3lb spaghetti squash
- ½ Large red onion (thinly sliced)
- ¼ cup plus 2 Tbspfresh squeezed lime juice (about 3 limes, divided)
- 1 teaspoon salt (divided)
- 2 teaspoons granulated sugar
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 can black beans (rinsed well)
- 100g feta cheese (crumbled)
- cilantro or parsley (for garnish)
- 10 whole wheat tortillas
Directions
1. | Cook squash in microwave for quickest results. Pierce all over with a sharp knife to a depth of about 1 inch. Microwave on high for 12-15 minutes turning part way every 4 minutes, until it's slightly soft when squeezed. |
2. | Meanwhile, whisk ¼ cup lime juice, ½ tsp salt and 2 tsp of sugar in a small bowl. Add sliced onions and combine well. Allow to sit for at least 30 minutes. This can be done well in advance, the onions will keep for up to a week. |
3. | Cut squash in half and using a fork scrape the strands of squash away from the skin, removing seeds as you go. |
4. | In a small separate bowl, whisk together 2 Tbsp remaining lime juice, ½ tsp salt, chilli powder, cumin and coriander. Add to squash and toss well to coat evenly. |
5. | Assemble the tacos with squash, beans, onions, feta and garnish with cilantro or parsley. |