Very good. I used heaping servings of the spices cut up the squash the night before (huge help next time would make the salsa before). I also at least doubled maybe tripled the amount of garlic used in both the squash and the salsa. To save time I didn't toast and grind cumin seeds (used pre-ground from my pantry) and heated up the tortillas in the microwave which worked fine. The salsa is divine!
I will make this often with the caveat that I'll make some components ahead of time like make a double batch of the salsa when I have a Saturday afternoon free. I added to the cooking burden by making homemade corn tortillas with it but it was a beautiful healthy delicious dinner. Pros: Very Delicious! Cons: A lot of work
Too much work for too little result These tacos were way too much work for too little taste. I had to doctor everything to improve the flavors. I liked my doctored version but would not recommend the original to anyone. Sorry. Pros: Learned to make green salsa with tomatillos Cons: Way too much work
SO GOOD! The green salsa was my favorite part... I'd eat that just as a dip. The butternut squash was difficult to process so if I make this in the future I may try to find it frozen. But all in all a FANTASTIC dish!
This was such a great dinner last night! Even my 8 year old daughter liked it - with the exception of the squash... haha! But I forgot to make the pinto beans the night before and the only canned beans I had were kidney beans and it was excellent!! The mix of flavors were an excellent combination!! I will definitely make this again and try different varieties of squash and beans!:)
Pretty Good Autumn Vegetarian Entree My husband loved these tacos but the dried chiles spoiled the squash for me. Also in holding out for browning I overcooked the squash. Instead of assembling the tacos myself I put all the fixings on the table for diners to make their own. We had to eat part of the beans and squash with a fork as there weren't enough tortillas for all that food. Pros: Fantastic Green Salsa Cons: Dried red chiles