Butternut and Bean Tacos with Tomatillo Salsa (11.27.12)

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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.)

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