Your taste buds will thank you after trying this Taco Tuesday recipe. The texture and taste of the spaghetti squash give a nice touch to this weeknight classic.
1 pkg. Green Giant® Veggie Spirals® Spaghetti Squash
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1/2 teaspoon salt
3 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili powder
1 (14 oz.) can black beans, rinsed and drained
8 Ortega tortillas, warmed
Cilantro, queso fresco, sliced red onion (for topping)
Cook Green Giant® Veggie Spirals® Spaghetti Squash according to package directions; drain.
Meanwhile, heat olive oil over medium-high heat in nonstick skillet and cook onion, pepper and salt 6 minutes or until tender. Stir in garlic, cumin and chipotle chili powder and cook 30 seconds.
Add black beans and Spaghetti Squash and cook 2 minutes or until heated through.
Serve Squash mixture in tortillas and top with cilantro, queso fresco and red onion.
