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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork. | 2. Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well. | 3. Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side. | 4. Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
queso fresco	4	ounces	crumbled	339.0599	3.3793	20.5137	27.0114
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
corn tortilla	16			-	-	-	-
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.