Butternut Squash Taco Salad

Butternut Squash Taco Salad

This combination of textures and variety of flavors will bring something irresistible to your next gathering.

Serving Size: 4

What You Need:

  • 2 cups Market Street’s fresh-cut butternut squash
  • 1 Tbsp. olive oil
  • 1 cup Market Street’s fresh-cut onion
  • 1 cup Market Street’s fresh-cut bell peppers
  • 1 can low-sodium black beans, drained and rinsed
  • 1/4 tsp. chili powder
  • 1/4 tsp. Paprika
  • 1/4 tsp. Cumin
  • Salt, to taste
  • Pepper, to taste
  • Blue corn tortilla chips
  • 1 cup shredded cheese
  • 4 cups fresh spinach

 How It’s Made:

  1. Place fresh cut squash in a microwave-safe bowl with about 1 inch of water. Microwave on high for 9-10 minutes, or until tender when pricked with a fork. Mash with a potato masher.
  2. While the squash is cooking, heat a skillet with 1 Tbsp. olive oil. Saute the onion and bell pepper until they begin to soften. (It may help to cover the skillet while sauteing.) Add black beans and spices. Cook for 1-2 more minutes. Add the mashed squash and mix well.
  3. Layer your salad in a large bowl with tortilla chips, spinach, and lastly, the bean and squash mixture (3/4-1 cup). Top with shredded cheese and sour cream before enjoying!
Nutritional Facts:
Plate icon

Calories 304
Total Fat 12g
Saturate Fat 4g
Trans Fat 0g
Chol 22mg

Sodium 294 mg
Total Carbs 38g
Fiber 7g
Sugars 4g
Protein 14g

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