Site Navigation

Bean & Butternut Tacos with Green Salsa

Bean & Butternut Tacos with Green Salsa

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.

<img src="click here.png" alt=“10 day drink ketones challenge”>

Bean & Butternut Tacos with Green Salsa

Rating:
Share it!
By: Eating Well
Servings
2 servings

Salsa:

  • 8 ounces tomatillos
  • 2 cloves garlic, unpeeled
  • 1 jalapeño pepper
  • ¼ cup sliced white onion
  • ½ ripe avocado, diced
  • 3 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • Freshly ground pepper to taste

Tacos:

  • 4 cups diced ( ½-inch) peeled butternut squash
  • 3-4 small dried red chiles
  • 2 cloves garlic, unpeeled, smashed and left whole
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon dried oregano, preferably Mexican, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon cumin seeds, plus ½ teaspoon ground toasted cumin seeds (see Tip), divided
  • 2 cups cooked pinto beans, drained (see Tip)
  • ½ teaspoon chili powder
  • Freshly ground pepper to taste
  • 8 6-inch corn tortillas
  • ½ cup fresh cilantro leaves
  • ½ cup finely shredded and chopped red or green cabbage
  • 8 teaspoons crumbled queso fresco (see Note), or feta cheese

Instructions

To prepare salsa:

  1. 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.

To prepare tacos:

  1. Preheat oven to 400°F.

  2. 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, ½ teaspoon oregano, ¼ 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.

  3. Meanwhile, combine beans in a small saucepan with the remaining ¼ teaspoon oregano and ¼ teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.

  4. 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 ¼ cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, ½ cup of the salsa and cheese. (Refrigerate the remaining ½ cup salsa for up to 2 days.)

Recipe Notes

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

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 1½ 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.

 

Share it!
Credit: Eating Well

Pure Therapeutic Ketones

Do you lack energy and suffer from brain fog (mom’s brain), stubborn belly fat, achy joints, poor digestion, skin problems, poor sleep?

Would you like my free coaching and earn results like my friends inside our better life community?

<img src="click here.png" alt=“10 day drink ketones challenge”>

Click Here to learn how the Drink Ketones for 10 Day Challenge could help with fat loss, improve your health and athletic performance.

<img src="click here.png" alt=“10 day drink ketones challenge”>

Ketones also help with muscle preservation as you burn body fat….it’s a win/win for both men and women. 

We need to be strong and durable as we age so we can take care of ourselves without assistance for as long as possible.

Research suggests that exogenous Ketones could reduce the chances of us suffering from dementia and might prevent Alzheimer’s if taken along with quality healthy fats such as our MCT 143, a low carbohydrate diet and consistent exercise.

*Results represented in these images are specific to this individual and may not be representative of your results based upon your diet, exercise, lifestyle and health factors.

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; 12,787 IU vitamin A; 38 mg vitamin C; 160 mg calcium; 4 mg iron; 468 mg sodium; 1,020 mg potassium

Nutrition Bonus: Vitamin A (256% daily value), Vitamin C (63% dv), Folate (51% dv), Iron (22% dv)

Carbohydrate Servings:

Exchanges: 3½ starch, 2 vegetable, 1 lean meat, 1½ fat

We may earn income from the products mentioned in this post at no additional cost to you. Please read our disclosure for more info.

Disclaimer | Terms & Conditions | Privacy Policy