This Mexican recipe of Tacos de Judías Y Calabaza is a delicious alternative to meat tacos. Bean & Butternut Squash Tacos make an outstanding vegetarian meal.
The key to good butternut squash tacos is of course the squash themselves so make sure to pick out a good squash. Look for butternut squash with a solid beige color and one that feels heavy for its size.
Serve these Bean & Butternut Squash Tacos with Mexican Yellow Rice, Refried Beans, and a cold drink.
History of the Taco
The taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal that Hernán Cortés arranged for his captains in Coyoacán
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Bean & Butternut Squash Tacos
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- 8 oz tomatillos
- 2 cloves garlic unpeeled
- 1 jalapeño pepper
- ¼ cup sliced white onion
- ½ avocados diced
- 3 tbsp cilantro chopped
- ¼ tsp salt
- ⅛ tsp Freshly ground pepper to taste
- 4 cups butternut squash diced
- 4 small dried red chiles
- 2 cloves garlic unpeeled, smashed and left whole
- 1 tbsp extra-virgin olive oil
- ¾ tsp dried oregano preferably Mexican, divided
- ½ tsp salt divided
- ¼ tsp cumin seeds
- ½ tsp ground toasted cumin seeds divided
- 2 cups cooked pinto beans drained
- ½ tsp chili powder
- ⅛ tsp Freshly ground pepper to taste
- 8 corn tortillas
- ½ cup cilantro
- ½ cup red or green cabbage finely shredded and chopped
- 8 tsp queso fresco cheese crumbled
To prepare salsa:
- Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.8 oz tomatillos
- Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.2 cloves garlic, 1 jalapeño pepper, ¼ cup sliced white onion, 1 tbsp extra-virgin olive oil
- When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.½ avocados, 3 tbsp cilantro, ¼ tsp salt, ⅛ tsp Freshly ground pepper
To prepare tacos:
- Preheat oven to 400 degrees F.
- Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.4 cups butternut squash, 4 small dried red chiles, 2 cloves garlic
- Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.¾ tsp dried oregano, ½ tsp salt, ¼ tsp cumin seeds, 2 cups cooked pinto beans, ½ tsp chili powder, ⅛ tsp Freshly ground pepper, ½ tsp ground toasted cumin seeds
- Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)8 corn tortillas, ½ cup red or green cabbage, 8 tsp queso fresco cheese, ½ cup cilantro
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