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Ingredients

• Salsa
• 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
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• Tacos
• 4 cups diced (1/2-inch) peeled butternut squash
• 3-4 small dried red chiles
• 2 cloves garlic, unpeeled, smashed and left whole
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon dried oregano, preferably Mexican, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
• 2 cups cooked pinto beans, drained (see Tip)
• 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 fresco (see Note) or feta cheese

Description

Bean & Butternut Tacos With Green Salsa - The Huffington Post

Kitchen Daily