Ingredients
– 1 medium spaghetti squash
– 400 g black beans, drained and rinsed
– 1 cup corn, canned or frozen
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 avocado, diced
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
– Salt, to taste
– Tortillas, for serving
Method
1. Preheat your oven to 200°C. Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves cut-side down on a baking tray. Bake for 30-40 minutes until soft.
3. While the squash is baking, mix the black beans, corn, chili powder, cumin, lime juice, cilantro, and salt in a bowl.
4. Once the squash is done, use a fork to scrape the flesh into strands. Add the squash strands to the bean mixture and mix well.
5. Scoop the filling into tortillas and top with diced avocado before serving.
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