In honor of Cinco De Mayo, here is a healthy twist on tacos featuring fiber-rich beans and delicious butternut squash topped with green salsa made from tomatillos! This terrific recipe was found in Eating Well Magazine.

Bean and Butternut Squash Tacos with Green Salsa

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

*Can be made ahead up to 2 days in advance

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, divided

(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)

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 fresco (see Note), or feta cheese

Preparation

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.

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.

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.

To prepare tacos: Preheat oven to 400°F.

Put squash in a medium bowl and, using kitchen shears, finely snip chiles 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.

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.

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.)