| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil, plus more for frying
- 2 1/2 teaspoons chili powder
- 1 teaspoon chipotle chile powder
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes, halved
- 1 large red onion, cut into 1/2-inch wedges
- 1/2 spaghetti squash, halved and seeded
- 1 15-ounce can black beans (do not drain)
- 8 corn tortillas
- 1/2 cup sour cream
- Fresh cilantro, for topping
- Lime wedges, for serving
Instructions
- Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.
- Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.
- Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.)
- Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges.
Nutrition Facts
| Calories | 440 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 599 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 8 grams |
| Protein | 11 grams |
Reviews
We loved this! I did add cumin and more spices, and I used store bought stand up taco shells. A really good taco Tuesday alternative
I made them as quesadillas and they were delishous!
This recipe was quick, easy delicious and healthy. My teenage son approved even though he’s not a fan of spaghetti squash. We will be making this again.
Surprisingly fantastic! This is my first spaghetti squash experience, and I was not disappointed. The next time I make this, I will probably double the black bean portion of the recipe, though. Yum!
These are delicious! Fast, easy, affordable,and healthy. I will definitely make this again.