Tacos, Bean & Butternut with Green Salsa

By Hollywood

Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.


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Ingredients

• 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, divided
• 1/2 teaspoon(s) salt, divided
• 1/4 teaspoon(s) cumin seeds
• 1/2 teaspoon(s) ground toasted cumin seeds (see Tips & Techniques), divided
• 2 cup(s) cooked pinto beans, drained (see How to Cook a Pot of Beans, below)
• 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) crumbled queso fresco (see Ingredient Note, below) or feta cheese

Details

Servings 4

Preparation

Step 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.
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.
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.
To prepare tacos: Preheat oven to 400°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.)