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Bean & Butternut Tacos with Green Salsa

The Simple Art of EatingWell, September/October 2009

Your rating: None Average: 4.4 (44 votes)

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.



READER'S COMMENT:
"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. "
Bean & Butternut Tacos with Green Salsa Recipe

13 Reviews for Bean & Butternut Tacos with Green Salsa

03/12/2010

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.

Comments
12/20/2009
Anonymous

This was incredible! There were a lot of components to this meal but overall, the unlikely flavor combinations created a party in my mouth.

Comments
12/19/2009
Anonymous

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.

Comments
11/09/2009
Anonymous

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!

Comments
09/29/2009

This was fantastic! I substituted black beans, since I had that on hand. The salsa verde is a must - a traditional tomato salsa would overpower the delicate flavors of the rest of the taco.

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