Pinta Bean and Butternut Tacos with Fresh Green Salsa (#1122)
Main Low Fat Vegetarian Healthy
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For The Green Salsa
- 8 oz Tomatillos
- 3 cloves Garlic unpeeled, or more to taste
- 1 Jalapeño Pepper or more to taste
- 1/3 cup White Onion sliced
- 1/2 Avocados ripe, diced
- 1/4 cup Cilantro freshly chopped
- 1/4 tsp Salt or more to taste
- 1 Black Pepper freshlu ground, to taste
For The Tacos
- 4 cups Butternut Squash diced and peeled, about 1/2 inch
- 4 Hot Red Chiles dried, small or less, more to taste
- 2 cloves Garlic unpeeled, smashed and left whole
- 1 Tbsp Extra-Virgin Olive Oil
- 3/4 tsp Oregano dried, preferably Mexican, divided
- 1/2 tsp Salt divided
- 1/4 tsp Cumin Seeds
- 1/2 tsp Cumin Seeds toasted, ground
- 2 cups Pinto Beans cooked and drained
- 1/2 tsp Chili Powder
- 1 Black Pepper freshly ground to taste
- 8 Corn Tortillas (6-Inch) 6-inch
- 3/4 cup Cilantro fresh
- 3/4 cup Cabbage finely shredded, red or green
- To prepare green 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, 6 to 8 minutes.
- Drain and set aside.
- Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 8 minutes.
- When cool enough to handle, peel the garlic.
- Remove the jalapeño stem and remove seeds if desired.
- Combine the tomatillos, garlic, jalapeño, onion and avocado in a food processor.
- Process until smooth.
- Stir in cilantro leaves, salt and pepper.
- Set aside for topping the tacos.
- If you can't find the tomatillos, you can always buy the prepared green salsa, mix in some fresh avocado, fresh cilantro leaves, fresh garlic and jalapeno pepper.
- To prepare corn tacos:
- Preheat oven to 400°f.
- Put squash in a medium bowl, using kitchen shears, finely snip all chiles to taste into small pieces 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 minutes.
- Peel and finely chop the garlic when cool enough to handle; stir into the squash.
- 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 8 minutes.
- Warm tortillas one at a time in a dry large cast-iron skillet over medium heat until soft and pliable.
- Wrap them 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.)