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Spaghetti Squash Tacos with Black Beans
Ingredients
  • 3 lbs (1 large or 2 small) spaghetti squash
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp coarse salt
  • 16 6-inch corn tortillas
  • 1 15-ounce can black beans, rinsed and drained well
  • 4 ounces crumbled queso fresco, feta, or cojita cheese
  • ¼ cup finely diced red or white onion
  • Lime wedges and/or hot sauce for finishing, optional
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