Ingredients
- SALSA
8 ounce(s) tomatillos
2 clove(s) garlic, unpeeled
1 jalapeño pepper
1/4 cup(s) sliced white onion
1/2 ripe avocado, diced
3 tablespoon(s) chopped fresh cilantro
1/4 teaspoon(s) salt
Freshly ground pepper to taste
TACOS
4 cup(s) peeled butternut squash, diced (1/2-inch)
4 small dried red chiles
2 clove(s) garlic, unpeeled, smashed and left whole
1 tablespoon(s) extra-virgin olive oil
3/4 teaspoon(s) dried oregano, preferably Mexican, divided
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) cumin seeds
1/2 teaspoon(s) ground toasted cumin seeds, divided
2 cup(s) cooked pinto beans, drained
1/2 teaspoon(s) chili powder
Freshly ground pepper to taste
8 (6-inch) corn tortillas
1/2 cup(s) fresh cilantro leaves
1/2 cup(s) finely shredded and chopped red or green cabbage
8 teaspoon(s) crumbled queso fresco or feta cheese
Description
Taken From Delish.com
Spark Recipes
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