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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash
- 3 Tbsp. olive oil
- 1/2 red onion (finely chopped)
- 1 red bell pepper (seeds removed, finely chopped)
- 1 jalapeno (seeds removed, minced)
- 2 cloves garlic (minced)
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. Mexican oregano
- 15 oz. black beans (rinsed and drained)
- 1 1/2 cups frozen corn kernels (thawed, or 1, 15 ounce can corn, rinsed and drained)
- 1 cup edamame beans (cooked)
- 1 lime (juiced)
- kosher salt
- freshly ground black pepper
- crema (Avocado, recipe below)
- queso fresco (crumbled, for garnish, optional)
- cilantro (roughly chopped, for garnish, optional)
- 1 avocado (ripe, roughly mashed)
- 1/2 cup plain greek yogurt
- 1 lime (juiced)
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- kosher salt
- freshly ground black pepper
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium890mg37% |
| Potassium1460mg42% |
| Protein18g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber17g68% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C130% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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