Bean & Butternut Tacos with Green Salsa

Bean & Butternut Tacos with Green Salsa

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.

From EatingWell: September/October 2009, The Simple Art of EatingWell
Yield: 4 servings, 2 tacos each
Active Time: 1 1/4 hours
Total Time: 1 1/4 hours



  1. 8 ounces tomatillos
  2. 2 cloves garlic, unpeeled
  3. 1 jalapeño pepper
  4. 1/4 cup sliced white onion
  5. 1/2 ripe avocado, diced
  6. 3 tablespoons chopped fresh cilantro
  7. 1/4 teaspoon salt
  8. Freshly ground pepper to taste


  1. 4 cups diced (1/2-inch) peeled butternut squash
  2. 3-4 small dried red chiles
  3. 2 cloves garlic, unpeeled, smashed and left whole
  4. 1 tablespoon extra-virgin olive oil
  5. 3/4 teaspoon dried oregano, preferably Mexican, divided
  6. 1/2 teaspoon salt, divided
  7. 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
  8. 2 cups cooked pinto beans, drained (see Tip)
  9. 1/2 teaspoon chili powder
  10. Freshly ground pepper to taste
  11. 8 6-inch corn tortillas
  12. 1/2 cup fresh cilantro leaves
  13. 1/2 cup finely shredded and chopped red or green cabbage
  14. 8 teaspoons crumbled queso fresco (see Note), or feta cheese


  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.)

Tips & Notes


Nutrition Per Serving: 406 calories; 9 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 70 g carbohydrates; 13 g protein; 13 g fiber; 517 mg sodium; 1006 mg potassium.

Nutrition Bonus: Vitamin A (254% daily value), Vitamin C (60% dv), Folate (49% dv), Potassium (28% dv), Magnesium (25% dv), Iron (20% dv), Calcium (16% dv).

4 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat