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Ingredients
- 4 * 4 cups diced (1/2-inch) peeled butternut squash
- 2-3 * 2-3 slices jalepeno
- 2 * 2 cloves garlic, chopped small
- 1 * 1 tablespoon extra-virgin olive oil
- 3/4 * 3/4 teaspoon dried oregano, preferably Mexican, divided
- 1/2 * 1/2 teaspoon salt, divided
- 1/4 * 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
- 1 * 1 can pinto beans, rinsed
- 1/2 * 1/2 teaspoon chili powder
- * Freshly ground pepper to taste
- 8 * 8 6-inch corn or flour tortillas
- 1/2 * 1/2 cup fresh cilantro leaves
- * Avocado, sour cream
Details
Servings 4
Preparation time 45mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 400°F.
1. Combine jalapeno, squash, and garlic in a plastic bag. 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.
2. 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.
3. Top with cilantro, sour cream, avacado, and salsa. Serve with tortilla.
Tips & Notes
Can be made 2 day ahead. Reheats very well.
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