Y ‘all ain’t ready for this but I’m going to tell you anyways to STOP whatever you are doing.
Right now I just need you to focus!
Take a sit and get ready to watch the video of the best twist for taco night. If you are anything like me then you probably don’t know much about cooking squash. I am stepping out of my comfort zone and chopping squash.
I was skeptical about making my tacos with squash. Now I’ve made squash soup and I’ve sautéed it, and even grilled it. But never I have I had squash on my tacos. But this year I am trying to clean up my eating and make as many healthy recipes that I can. I’m in the fitness industry so this is what I should be doing. Right? If I refuse to eat right then how can I tell others to. Now don’t get me wrong you will fine some recipes on here that will have you on the tread meal for a week straight! But that’s okay because sweating is good for you honey.
Okay so lets get to the kitchen and burn up some pots! Get all your ingredients out and lets play.
- 1 large squash
- Large yellow onion
- 1 clove of garlic
- 1 4 ounce can of green Chile
- 1 8 ounce can of enchilada sauce
- 1 tbsp. of cumin
- 1tsp of salt
- 2 tsp. of pepper
- 2 tsp of chili powder
- 1 8 ounce can of drained and rinsed black beans
- mozzarella, cheddar, or any type of cheese of your choosing
Be careful when you are slicing up your squash. I cut myself because the squash wasn’t ripe enough and I was growing impatient (rookie mistake) and was getting quite wild while slicing the skin. okay so lets get passed my stupidity and watch the video below.
Okay ya got it? YAYYYY
After you put the final layer of cheese on, place it in the oven on broil and let cook for 5 min. I STRESSSSSSSSSSS 5 minutes. It will burn and look a hot mess if you leave it in there any longer than that.
Thank you for watching and please come back!!💗
You could have chosen any blog to read but you chose mine and I am honored!