Leftover Night: Black Bean and Spaghetti Squash Burritos

IMG_1499This recipe is super simple and really quick.  You could always just use 1 or 2 cans of black beans without the squash, but we happened to have a little of both in the freezer, so I threw this together for a quick, mid-week meal.

2 tbsp olive oil (or coconut oil)
1 large clove garlic, chopped
1 1/2 tsp cumin
1 tsp coriander
1 tsp chili powder
1 medium chopped onion
1/2 chopped green bell pepper
~1 1/2 cups cooked black beans
~1 1/2 cups cooked spaghetti squash
1 chipotle pepper in adobo sauce
salt, to taste

1) Heat oil in large skillet over medium heat. Add garlic and saute for 1-2 minutes.  Add cumin, coriander, and chili powder and saute until aromatic (about 2-3 minutes), stirring often to prevent sticking.  Add chopped onion and bell pepper and saute until barely soft (less than 5 minutes).  Add black beans, spaghetti squash, and chipotle pepper and cook for another 5 minutes, until beans and squash are hot.  Add salt, to taste.

Serving Options
flour or corn tortilla wraps or tortilla chips
chopped fresh cilantro
yogurt or sour cream
guacamole or just plain avocado
shredded cheddar, Monterrey or pepper jack cheese or crumbled queso fresco

There are so many serving options here!  We served these inside flour burrito wraps, but you could easily put this on top of tortilla chips and a bed of lettuce for a “taco salad” option.  We garnished our burritos with chopped cilantro, homemade salsa (I’ll post this on a later date!), homemade yogurt (also for a later post!), slices of avocado, and shredded cheddar cheese.  Delicious!


3 thoughts on “Leftover Night: Black Bean and Spaghetti Squash Burritos

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