Ingredients
Serves: 4 servings
Prep Time: 10 mins
Total Time: 25 mins
1 medium spaghetti squash
1/2 cup black beans, drained and rinsed
1/2 cup corn, defrosted if frozen
1 can (10 oz) mild Old El Paso™ enchilada sauce
1/2 cup sour cream (reduced fat ok)
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced cilantro
2 teaspoons Old El Paso™ taco seasoning
1/4 cup crumbled Queso Fresco
additional cilantro and diced avocado, for topping
Preparation
