Bean & Butternut Tacos with Green Salsa

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!

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

Pretty Good Autumn Vegetarian EntreeMy 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 SalsaCons: Dried red chiles

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

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! :)

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.

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.

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.