Vegan Spaghetti Squash and Black Bean Mexican Bowl

Seasoned spaghetti squash topped with spicy black beans and tomato-avocado-cilantro salsa. If you’re not a cilantro fan, replace with thinly sliced green onion.

Spaghetti Squash Ingredients:
1 large spaghetti squash
1 tsp. olive oil
1/2 tsp. ground cumin
1/2 tsp. Vege-Sal or a little salt

Black Bean Mixture Ingredients:
2 tsp. olive oil
1 large onion, diced small
2 tsp. minced garlic
1 tsp. ground cumin
1 tsp. chili powder
2 cans (15 oz.) black beans
(Or use 2-3 cups cooked black beans)
1 can (4 oz.) diced green Anaheim chiles
1 can (14.5 oz.) vegetable broth
2-3 tsp. Green Tabasco Sauce (more or less to taste)

Avocado Salsa Ingredients:
1 large avocado, diced
1 T + 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 T olive oil
Vege-Sal or salt to taste

View the full recipe at Kalyn’s Kitchen →