Vegan Spaghetti Squash and Black Bean Mexican Bowl

KALYN'S KITCHEN (1)
Gendron: "made this for my mom and we both loved the recipe" Read More
20Ingredients
90Minutes
600Calories

Ingredients

US|METRIC
  • 1 spaghetti squash (large)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (Vege-Sal or a little)
  • 2 teaspoons olive oil
  • 1 onion (large, diced small)
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounces black beans
  • 3 cups black beans (cooked)
  • 4 ounces Anaheim chiles (diced green)
  • 14 1/2 ounces vegetable broth
  • 3 teaspoons green Tabasco sauce (more or less to taste)
  • 1 avocado (large, diced)
  • 3 tablespoons lime juice (fresh squeezed, I used my fresh-frozen lime juice)
  • 1 cup cherry tomatoes (diced)
  • 1/2 bunch cilantro (chopped fine, or more if you're a big cilantro fan)
  • 1 tablespoon olive oil
  • salt (or Vege-Sal, to taste)
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    NutritionView More

    600Calories
    Sodium82% DV1970mg
    Fat31% DV20g
    Protein47% DV24g
    Carbs33% DV98g
    Fiber124% DV31g
    Calories600Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium1970mg82%
    Potassium2110mg60%
    Protein24g47%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate98g33%
    Dietary Fiber31g124%
    Sugars16g32%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Gendron 10 months ago
    made this for my mom and we both loved the recipe

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