- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 599 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 8 grams
- Protein
- 11 grams
Ingredients
3 tablespoons vegetable oil, plus more for frying
2 1/2 teaspoons chili powder
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 large red onion, cut into 1/2-inch wedges
1/2 spaghetti squash, halved and seeded
1 15-ounce can black beans (do not drain)
8 corn tortillas
1/2 cup sour cream
Fresh cilantro, for topping
Lime wedges, for serving
Directions
- Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.
- Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.
- Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.)
- Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges.
