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



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


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


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.)