One Pot taco zucchini nodles

1 tbsp olive oil
2 large zucchinis, spiralized
Soy crumbles
2 clove garlic, minced
1 medium red onion, peeled and finely chopped
3 tbsp of homemade taco seasoning (or one packet of your favorite taco seasoning)
1/4 cup water
2 chopped tomatoes
1/2 cup shredded cheddar cheese
1 can black beans

DIRECTIONS:

In a large pan or skillet, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.
Add garlic, onions can of beans and soy crumbles to your skillet. Cook until crumbles are done and veggies are soft

Sprinkle taco seasoning across mixture. Add the diced tomatoes some water and stir into the black bean crumbles mixture. Stir and cook on medium heat until everything is evenly mixed, and sauce has thickened.
Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery.

Plate and add cheese to preference

Serving Size: make 4

Number of Servings: 4

Recipe submitted by SparkPeople user LEIGHZ.