will knock your socks off...and it's meatless !!!!!! The sodium in this recipe is 323 mg..... mega low compared to what you would get if you ate the same food in a restaurant ! Hope you'll enjoy it!
Ingredients:
1 cup diced onion
2 cups chopped cherry tomatoes
2 1/2 cups cubed butternut squash
1 tablespoon taco seasoning mix
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1 cup canned black beans, drained and rinsed
4 cups shredded lettuce
1/2 cup fat-free sour cream
1/4 cup shredded fat-free cheddar cheese
1/3 cup roasted red peppers packed in water, drained and chopped
Optional seasonings: salt, black pepper, lime juice
Directions:
In a medium bowl, mix onion with 1 cup tomatoes. If you like, season to taste with salt, black pepper, and lime juice.
Place squash in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 6 minutes, or until squash is tender enough to mash. Sprinkle squash with 1 teaspoon taco seasoning. Thoroughly mash and mix. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir soy crumbles until thawed, about 3 minutes. Add remaining 1 cup tomatoes and remaining 2 tsp. taco seasoning. Cook and stir until hot, about 3 more minutes. If you like, microwave black beans in a microwave-safe bowl for 30 seconds, or until warm. In a deep flat-bottomed serving dish, evenly layer ingredients: lettuce, mashed squash, onion-tomato mixture, sour cream, black beans, soy crumble mixture, cheese, and chopped red peppers. Dip in! MAKES 8 SERVINGS | ||
Serving Size: 1/8th of recipe (about 1 cup)
Calories: 105
Fat: 0.5g
Sodium: 323mg
Carbs: 19g
Fiber: 4g
Sugars: 3g
Protein: 7g
PointsPlus® value 3*
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