Fully loaded spaghetti squash! Mega satisfying veggie taco “meat” (black beans + mushrooms + spices) and a refreshing mango-cabbage slaw with lime dressing! 💃🍋🔥💕
Ingredients:
For the mango-cabbage slaw:
3 cups red cabbage, thinly sliced
2 bell peppers, any colour, thingy sliced
1 mango, thinly sliced
5 green onions, thinly sliced
Chilli-lime dressing:
Zest of one lime
2.5 tbsp lime juice
1/3 cup olive oil
1 clove garlic
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp chilli powder
1/2 tsp cumin
Pinch of cayenne (optional)
Directions:
Place slaw ingredients into a large bowl. Mix the dressing by putting dressing ingredients into a mason jar and giving it a shake. Pour over slaw and toss to combine. .
For the taco “meat”:
1 can black beans, drained and rinsed
1 pound mushrooms, finely chopped
2 tsp chilli powder
2 tsp onion powder
2 tsp garlic powder
1 tsp cumin
1/2 tsp smoked paprika
Pinch of cayenne (optional)
Directions:
Add mushrooms to a dry pan over high heat. Cook, stirring occasionally, allowing the water from within the mushrooms cook away. Add a bit of olive oil and continue cooking until browned. Add remaining ingredients and stir to combine. Cook until heated through. .
Other ingredients:
Spaghetti squash, cooked
Sliced tomatoes
Avocado
Plain Greek yogurt
Salsa
To serve: shred spaghetti squash with a fork. Load it up with slaw and black bean mixture! Top with a dollop of plain Greek yogurt, salsa, fresh cilantro, etc!
