Dinner

Bean and Butternut Tacos with Green Salsa is for Dinner.

Bean and Butternut Tacos with Green Salsa takes 75 minutes to prepare.

Bean and Butternut Tacos with Green Salsa takes several minutes to cook.

Bean and Butternut Tacos with Green Salsa makes 4 servings.

The ingredients for Bean and Butternut Tacos with Green Salsa are:

SALSA
8 oz tomatillos
2 cloves garlic, unpeeled
1 jalape?o 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

Here is how you make Bean and Butternut Tacos with Green Salsa:

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, jalape?o, 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 jalape?o stem and remove seeds if desired. Combine the tomatillos, garlic, jalape?o, 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: 4Recipe submitted by SparkPeople user ALEIGH8.

The nutritional information for Bean and Butternut Tacos with Green Salsa is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Bean and Butternut Tacos with Green Salsa is Vegetarian