Butternut Squash Spirals And Black Bean Tacos

• 1 butternut squash - peeled, seeded, and quartered lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 1/2 (1 ounce) package taco seasoning mix
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup grape tomatoes, halved
• 8 (6 inch) corn tortillas
• 1/2 cup sour cream
• 1 (4 ounce) package feta cheese
• 1 head romaine lettuce, sliced
• 1 bunch fresh cilantro, roughly chopped

1. Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
2. 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.
3. 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.
4. 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.

extra virgin olive oil, taco seasoning mix, black beans, grape tomatoes, corn tortillas, sour cream, feta cheese, romaine lettuce, fresh cilantro

Taken from www.allrecipes.com/recipe/259566/butternut-squash-spirals-and-black-bean-tacos/ (may not work)