Bean and Butternut Tacos with Green Salsa
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
SALSA8 oz tomatillos2 cloves garlic, unpeeled1 jalapeņo pepper1/4 c sliced white onion1/2 ripe avocado, diced3 T chopped fresh cilantro1/4 tsp saltFreshly ground pepper to tasteTACOS4 c peeled butternut squash, diced (1/2-inch)4 small dried red chiles2 cloves garlic, unpeeled, smashed and left whole1 T extra-virgin olive oil3/4 tsp dried oregano, divided1/2 tsp salt, divided1/4 tsp cumin seeds1/2 tsp ground toasted cumin seeds, divided2 c cooked pinto beans, drained1/2 tsp chili powderFreshly ground pepper to taste8 (6-inch) corn tortillas1/2 c fresh cilantro leaves1/2 c finely shredded and chopped red or green cabbage8 tsp crumbled queso fresco or feta cheese
1. 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.
2. Toast garlic cloves, jalapeņo, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeņo stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeņo, onion, and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt, and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. 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.
6. 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.
7. 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.)
TIP: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEIGH8.
2. Toast garlic cloves, jalapeņo, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeņo stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeņo, onion, and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt, and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. 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.
6. 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.
7. 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.)
TIP: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEIGH8.
Nutritional Info Amount Per Serving
- Calories: 423.6
- Total Fat: 10.9 g
- Cholesterol: 5.7 mg
- Sodium: 747.9 mg
- Total Carbs: 74.1 g
- Dietary Fiber: 19.6 g
- Protein: 14.1 g
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