You may have noticed that I eat a lot of tortillas. Tex mex food is my favorite. I got excited when I saw Roni's recipe for these burritos.
Yes, I get excited about spaghetti squash. Don't judge.
The only change I made to the original recipe was to add black beans. I wanted the extra protein and they just look pretty in the burritos.
I like pretty food.
This was a fantastic meal. The flavors were perfect and I loved the texture of the spaghetti squash instead of rice. Way less calories too!
Spaghetti Squash, Black Bean & Avocado Burrito Recipe
Adapted from Green Lite Bites
2 1/2 cups spaghetti squash, cooked
1/3 cup salsa
1 can black beans, rinsed and drained
1 tsp. cumin
1 tsp. chili powder
Corn tortillas (or flour if your not gluten free)
Sour cream or cheese if desired
If you haven't cooked your squash. Cut in half and place on a plate with a splash of water on the bottom. Place in microwave and cook until soft and done. About 7 - 10 minutes depending on your size of squash. Or you can cut it in half and place it in the oven on a tray with a splash of water. Roast for about 30 - 40 minutes until done. I often will make a large one and keep it in the refrigerator and take it out as necessary.
Warm the squash in a pan on the stove. Add the salsa, beans and spices. Heat for just a couple of minutes until warmed through.
Top your tortillas with some avocado. I put a bit of sour cream on there too. Top with squash mixture and enjoy! Top with cheese if desired.
The flour tortillas are large enough to roll as a burrito but the corn tortillas are small so I ate mine more like a taco. It's all good.
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