Butternut Squash Spirals and Black Bean Tacos Recipe

Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft about 5 minutes more. Remove from heat.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned about 30 seconds per side.

Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.