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Vegan Spaghetti Squash Black Bean Mexican Bowl

Kalyn's Kitchen
  • 75 minutes
  • Serves 4

INGREDIENTS

1

large spaghetti squash

1 tsp

olive oil

1/2 tsp

ground cumin

1/2

tsp. Vege-Sal or a little salt

2 tsp

olive oil

1

large onion, diced small

2 tsp

minced garlic

1 tsp

ground cumin

1 tsp

chili powder

2 cans

black beans (Or use 2-3 cups cooked black beans)

1 can

diced green Anaheim chiles

1 can

vegetable broth

2

tsp. Green Tabasco Sauce (more or less to taste)

1

large avocado, diced

1 tbsp

+ 1-2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)

1 cup

diced cherry or grape tomatoes

1/2

bunch cilantro, chopped fine (or more if you’re a big cilantro fan)

1 tbsp

olive oil

Vege-Sal or salt