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Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:1Yield:4 servings, 2 tacos eachJump to Nutrition Facts
Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:1Yield:4 servings, 2 tacos each
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Total Time:1 hr 15 mins
Total Time:
Servings:1
Servings:
1
Yield:4 servings, 2 tacos each
Yield:
4 servings, 2 tacos each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSalsa8ouncestomatillos2clovesgarlic, unpeeled1jalapeño pepper¼cupsliced white onion½ripe avocado, diced3tablespoonschopped fresh cilantro¼teaspoonsaltFreshly ground pepper to tasteTacos4cupsdiced (1/2-inch) peeled butternut squash3-4 small dried red chiles2clovesgarlic, unpeeled, smashed and left whole1tablespoonextra-virgin olive oil3/4 teaspoon dried oregano, preferably Mexican, divided½teaspoonsalt, divided1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided2 cups cooked pinto beans, drained (see Tip)½teaspoonchili powderFreshly ground pepper to taste86-inch corn tortillas½cupfresh cilantro leaves½cupfinely shredded and chopped red or green cabbage8 teaspoons crumbled queso fresco (see Note), or feta cheese
Cook Mode(Keep screen awake)
Ingredients
Salsa
8ouncestomatillos
2clovesgarlic, unpeeled
1jalapeño pepper
¼cupsliced white onion
½ripe avocado, diced
3tablespoonschopped fresh cilantro
¼teaspoonsalt
Freshly ground pepper to taste
Tacos
4cupsdiced (1/2-inch) peeled butternut squash
3-4 small dried red chiles
2clovesgarlic, unpeeled, smashed and left whole
1tablespoonextra-virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
½teaspoonsalt, divided
1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
2 cups cooked pinto beans, drained (see Tip)
½teaspoonchili powder
86-inch corn tortillas
½cupfresh cilantro leaves
½cupfinely shredded and chopped red or green cabbage
8 teaspoons crumbled queso fresco (see Note), or feta cheese
Directions
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.
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.
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.
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.
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.
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.)
Tips
Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate 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.
Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
Tip: ?How to Cook a Pot of Beans
Makes about 6 cups.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, September/October 2009
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Nutrition Facts(per serving)379Calories9gFat65gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
