Bean & Butternut Tacos with Green Salsa

Bean & Butternut Tacos with Green Salsa

13 Reviews
From: EatingWell Magazine, September/October 2009

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.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Salsa
  • 8 ounces tomatillos
  • 2 cloves garlic, unpeeled
  • 1 jalapeño pepper
  • 1/4 cup sliced white onion
  • 1/2 ripe avocado, diced
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Tacos
  • 4 cups diced (1/2-inch) peeled butternut squash
  • 3-4 small dried red chiles
  • 2 cloves garlic, unpeeled, smashed and left whole
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon dried oregano, preferably Mexican, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
  • 2 cups cooked pinto beans, drained (see Tip)
  • 1/2 teaspoon chili powder
  • Freshly ground pepper to taste
  • 8 6-inch corn tortillas
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup finely shredded and chopped red or green cabbage
  • 8 teaspoons crumbled queso fresco (see Note), or feta cheese

Preparation

  • Active

  • Ready In

  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, jalapeno 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 jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, 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.)
  • Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.
  • Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
  • Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
  • Tip: ?How to Cook a Pot of Beans
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
  • Makes about 6 cups.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 379 calories; 9 g fat(2 g sat); 15 g fiber; 65 g carbohydrates; 14 g protein; 204 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 12787 IU vitamin A; 38 mg vitamin C; 160 mg calcium; 4 mg iron; 468 mg sodium; 1020 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)
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat

Reviews 13

January 28, 2014
profile image
By: EatingWell User
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
May 07, 2013
profile image
By: EatingWell User
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
October 09, 2011
profile image
By: brava313
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
June 02, 2010
profile image
By: EatingWell User
This was really great. A fantastic combination sweet, salty, spicy, and tart. There were a lot of components to make, so next time I might double this and use as lunch leftovers for the rest of the week.
May 13, 2010
profile image
By: jocelynn010902
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! :)
March 12, 2010
profile image
By: Lish
Wow this was really delicious! I bought green salsa (Mrs Renfro's) and mashed 2 avocados into 1/2 cup of salsa. This cut the cook time down to about 30 mintues. Definitely will make this again.
December 20, 2009
profile image
By: EatingWell User
This was incredible! There were a lot of components to this meal but overall, the unlikely flavor combinations created a party in my mouth.
December 19, 2009
profile image
By: EatingWell User
My Hubby and I really enjoyed this recipe. The flavor and different textures were great together. It was even tasty the next day for lunch. Will definitely make again.
November 09, 2009
profile image
By: EatingWell User
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!