Recipes

So you may or not have guessed already that tacos are definitely one of my favorite foods, in my opinion they maybe should be a food group.  However, this past weekend with a vegetarian friend coming into town, I realized that I did not have a delicious vegetarian taco option and didn’t want to leave her feeling left out making tacos completely of condiments – so I began to research vegetarian taco options and came upon a great idea for butternut squash tacos.  Season it up with some cumin, chili powder, and coriander and serve over some black beans and it is a combo that any meat eater would love .

Weight Watchers Butternut Squash and Black Bean Tacosstrong>
Points: 4 weight watchers pointsplus
Servings: 4
Serving Size: 2 tacos
Nutritional Info: 21o calories, 2 g of fat, 37 g of carbohydrates, 14 g of fiber 11 of protein

Ingredients

1 medium butternut squash
1 tsp olive oil
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp ground pepper
1/2 tsp salt
1 can black beans
8 corn tortillas
3 tbsp chopped cilantro
2 tbsp queso fresco
pickled red onions
3 sprays cooking spray

Instructions
1.Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.

2. Add the olive oil to a large saute pan and saute for about ten minutes until cooked through, stirring frequently. While the squash is cooking, heat up the black beans in a sauce pan or in the microwave.

3.Warm the tortillas on the stove top by gently toasting over the open flame for 30 seconds per side and add the beans and squash. Top with queso fresco and picked onions. Enjoy!