Bean & Butternut Tacos with Green Salsa

From EatingWell: The Simple Art of EatingWell, 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.

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

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12 Reviews for Bean & Butternut Tacos with Green Salsa

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.

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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.

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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!

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09/29/2009

anne_8

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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