3 Sisters Rolled Tacos

Serves 4-8

Ingredients

1 can (14.5 oz) can black beans, drained and rinsed (or 1 ½ cups cooked black beans)

2 tsp. chili powder

1 tsp. salt

Black pepper to taste 

2 cups cooked spaghetti squash

½ cup finely chopped white onion 

Olive oil or olive oil spray 

~15 corn tortillas, warmed

Serve with guacamole, salsa, and Cotija cheese (optional) 

  1. Preheat the oven to 425°F. In a medium bowl, combine the black beans, chili powder, salt, and pepper, and mash with a potato masher to combine. Add the spaghetti squash, and stir to combine. 

  2. Brush or spray a foil lined baking sheet with oil. Place 2-3 tablespoons of the black bean and squash mixture onto the center of a warmed tortilla, and roll the tortilla tightly around the filling. Place seam side down on a prepared baking sheet. Repeat with additional filling and tortillas. 

  3. Spray or brush tacos liberally with nonstick cooking spray, and bake for 15-25 minutes, or until golden brown and crispy. Remove from oven and serve warm with desired toppings. 

How to Cook the Spaghetti Squash

Halve the squash lengthwise, scoop out the seeds with a spoon, and place one half of the squash in a microwave safe dish. Cover with ~1-2 inches of water, and microwave, uncovered, until the squash is tender, about 10-15 minutes. Let cool slightly before using a fork to gently shred the cooked squash to use in the recipe. 

How to Warm the Tortillas

Place a small stack of tortillas (5-7) on a plate, and cover with a moist paper towel. Microwave for 20-30 second increments, flipping stack after each cycle, until tortillas are soft and pliable.

Ben Mastracco