Bean & Butternut Squash Tacos

Recipe Author : Mike Gonzalez

These yummy tacos will have you shouting "Ole!" ... and then tightening your belt a notch! Mexican CAN be healthy!

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Dish

Cuisine Mexican

Servings tacos

Calories 379 kcal

Ingredients

Salsa

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

Tacos

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

Instructions

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

Nutrition

Calories: 379kcal

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