Adapted from Cookie + Kate
- 1 large sweet potato, cut into 1/2″ cubes
- 1 large , sliced
- 1 large yellow squash, sliced
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 16oz jar salsa
- 9-10 corn tortillas, cut in half
- 1 15oz can black beans, drained and rinsed
- 2 big handfuls spinach
- 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)
Preheat oven to 400°F
1. Line two baking sheets with silicone mats or parchment paper.
2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.
3. Take the veggies out of the oven and reduce the heat to 350°F.
4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.
5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.
3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.
4. Add another layer of tortillas and salsa, then repeat step #3.
5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.
6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.
7. Allow to cool for 5-10 minutes, then dig in!
I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!
- 1/2 large spaghetti squash
- 1 yellow or white onion, chopped
- 2 fresh jalapenos, minced
- 1 teaspoon olive oil
- 1 bell pepper (color of your choice), chopped
- 1 can fire roasted diced tomatoes, drained
- 1 cup corn, drained
- 1 can black beans, drained and rinsed
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.
- cilantro, diced
- green onion, diced
- greek yogurt (or sour cream)*
- shredded sharp cheddar cheese*
You could also use: lime wedges, avocado, extra jalapenos… !
*Leave off to make vegan
Preheat oven to 375°F
- Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
- Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
- In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
- Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
- Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
- Cover the pot and simmer for ten minutes.
- Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
This soup is really easy and fast to make. I love the combination of pureed and whole black beans. It’s thick and filling. I used hot salsa for a bit of a kick! We ate this with jalapeño cornbread, which I highly recommend.
- Four 15oz cans black beans, drained and rinsed
- 1/4 cup of water
- 2 cups of your favorite salsa
- 2 cups vegetable broth
- 2 tablespoons of chili powder
- 1/2 bunch diced green onions, to serve
- Plain yogurt or sour cream, to serve (optional)
- In a food processor, blend two cans of black beans with 1/4 cup of water.
- In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.
- Bring the soup to a boil, stirring occasionally.
- Serve with green onions, along with a scoop or two of yogurt! Serve with jalapeño cornbread.