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Ingredients

Directions

  • Pierce squash (about 1 inch deep) all over with a knife. Place in a microwave-safe dish and microwave on HIGH for 7 minutes. Turn squash over and microwave another 8 to 10 minutes, until slightly soft. Cool 5 minutes. (Alternatively, you can roast squash. Cut in half lengthwise, scoop out seeds and roast cut side down in an oiled baking pan at 375° for 40 minutes.)

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  • Scoop squash flesh into a bowl, discarding seeds and skin. In a small bowl, whisk lime juice, chili powder, cumin, coriander and salt. Pour over squash and gently toss.

  • Heat a skillet over mediumhigh heat. Warm and slightly blister tortillas, about 30 seconds per side. Transfer to a platter and top each tortilla with 2 tbsp each beans and squash and 2 tsp cheese. Garnish with onion and cilantro and, if using, hot sauce and lime wedges.

Nutrition Facts

430 calories; 10 g total fat; 20 mg cholesterol; 814 mg sodium. 69 g carbohydrates; 17 g protein;

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