Bean and Butternut Tacos with Green Salsa

SALSA
8 oz tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 c sliced white onion
1/2 ripe avocado, diced
3 T chopped fresh cilantro
1/4 tsp salt
Freshly ground pepper to taste

TACOS
4 c peeled butternut squash, diced (1/2-inch)
4 small dried red chiles
2 cloves garlic, unpeeled, smashed and left whole
1 T extra-virgin olive oil
3/4 tsp dried oregano, divided
1/2 tsp salt, divided
1/4 tsp cumin seeds
1/2 tsp ground toasted cumin seeds, divided
2 c cooked pinto beans, drained
1/2 tsp chili powder
Freshly ground pepper to taste
8 (6-inch) corn tortillas
1/2 c fresh cilantro leaves
1/2 c finely shredded and chopped red or green cabbage
8 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, jalapeño, 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 jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, 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.