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Ingredients:
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Bean and Butternut Tacos with Green Salsa
Salsa:
• 8 ounce(s) tomatillos
• 2 clove(s) garlic, unpeeled
• 1 jalapeño pepper
• 1/4 cup(s) sliced white onion
• 1/2 ripe avocado, diced
• 3 tablespoon(s) chopped fresh cilantro
• 1/4 teaspoon(s) salt
• Freshly ground pepper to taste
Tacos:
• 4 cup(s) peeled butternut squash, diced (1/2-inch)
• 4 small dried red chiles
• 2 clove(s) garlic, unpeeled, smashed and left whole
• 1 tablespoon(s) extra-virgin olive oil
• 3/4 teaspoon(s) dried oregano, preferably Mexican
• 1/2 teaspoon(s) salt, divided
• 1/4 teaspoon(s) cumin seeds
• 1/2 teaspoon(s) ground toasted cumin seeds
• 2 cup(s) cooked pinto beans, drained
• 1/2 teaspoon(s) chili powder
• Freshly ground pepper to taste
• 8 (6-inch) corn tortillas
• 1/2 cup(s) fresh cilantro leaves
• 1/2 cup(s) finely shredded and chopped
red or green cabbage
• 8 teaspoon(s) feta cheese
Directions:
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.)
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