Rating: 4 stars
38 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3
Lindsay Hunt

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.

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  • Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).

Nutrition Facts

390 calories; fat 17g; saturated fat 7g; cholesterol 22mg; sodium 567mg; protein 14g; carbohydrates 50g; sugars 5g; fiber 11g; iron 3mg; calcium 211mg.
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