by Jennifer Burns, Dan’s Market
- 8 ounces tomatillos
- 2 cloves garlic, unpeeled
- 1 jalapeño pepper
- 1/4 cup sliced white onion
- 1/2 ripe avocado, diced
- 3 tablespoons chopped fresh cilantro
- Salt and Pepper, to taste
- 4 cups diced (1/2-inch) peeled butternut squash
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon dried oregano, divided
- 1 teaspoon chili powder, divided
- 1/4 teaspoon cumin, divided
- 2 cups cooked pinto beans, drained
- 1/2 teaspoon chili powder
- Freshly ground pepper to taste
- 8 6-inch corn tortillas
- 1/2 cup fresh cilantro leaves
- 1/2 cup finely shredded and chopped red or green cabbage
- 8 teaspoons crumbled queso or feta cheese
To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos, garlic cloves, jalapeño and onion in the boiling water for 5 to 8 minutes. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper.
To prepare tacos: Preheat oven to 400°F.
Toss squash, oil and half of the oregano, chili powder and cumin in a large bowl. Add salt and pepper. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Meanwhile, combine beans in a small saucepan with the remaining oregano, chili powder and cumin. Add salt and pepper. Heat over medium-low heat for about 10 minutes.
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 salsa for up to 5 days.)