Servings: 2
Protein: 29g
Calories: 781
Ingredients
- cooking spray
- 2 medium summer squash, sliced lengthwise into thick slabs
- extra virgin olive oil
- salt and pepper
- 1 tsp Greek seasoning, optional
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 6 yellow corn taco shells
- 2 limes
- 1/2 cup light sour cream
- 1/2 cup Queso Fresco, crumbled
- 1/2 cup salsa
- 1 avocado, pitted, peeled and diced
- 1/4 cup cilantro, chopped
Instructions
Taco Shells
- Heat oven to warm (170°). Put 6 taco shells on a piece of foil or shallow baking dish and place in oven while preparing taco filling.
Grilled Squash
- Heat a cast iron grill pan over medium-high heat. Once hot, spray well with cooking spray. While pan is heating, season squash slices well with salt and pepper, and Greek seasoning if using. Lay squash in hot pan and allow to sear about 4 minutes before turning. Re-spray the pan as you flip each piece over and sear for another 2 minutes. Remove from heat.
Black Beans
- Put black beans in a small saucepan over medium heat. Add cumin and chili powder. Stir occasionally. Once hot, squeeze juice of 1/2 of a lime in and stir. Turn off heat.
Taco Assembly
- It is easiest to bring everything to the table and let your dinner guests build their own. I like to put a squeeze of sour cream on the bottom of my taco shell, then the black beans, then squash. Finish with cheese, salsa, avocado, cilantro and a squeeze of lime juice.
Nutrition
Serving: 3tacos | Calories: 781Cal | Carbohydrates: 91g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1668mg | Potassium: 2202mg | Fiber: 30g | Sugar: 10g | Vitamin A: 1782IU | Vitamin C: 71mg | Calcium: 460mg | Iron: 8mg
Tried this recipe?Let us know how it was!