2 clove garlic, unpeeled
1 jalapeño pepper
¼ cup sliced white onion
½ ripe avocado, diced
3 Tbsp chopped fresh cilantro
¼ tsp salt
freshly ground pepper to taste
1 Tbsp extra virgin olive oil
1. To prepare 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, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeño 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 jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
4 small dried red chili pepper
2 clove garlic, unpeeled, smashed and left whole
¾ tsp dried oregano, preferably Mexican, divided
½ tsp salt, divided
¼ tsp cumin seed, divided
2 cup cooked pinto bean, drained (see Tip)
½ tsp 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 tsp crumbled queso fresco (see Note) or feta cheese
½ tsp ground toasted cumin seeds (see Tip), divided
4. To prepare tacos: Preheat oven to 400°F.
5. Put squash in a medium bowl and, using kitchen shears, finely snip chilies to taste into small pieces (seeds and all) 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 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
6. 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 10 minutes.
7. 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 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.)
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
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 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
Makes about 6 cups.
To Make Ahead: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 406 14%
- Calories from fat 81 1%
- Total Fat 9gm 22%
- Sodium 517mg 56%
- Total Carbohydrates 70gm
- Fiber 14gm
- Protein 13gm
- Cholesterol 3mg 23%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.