Pinta Bean & Butternut Tacos with Fresh Green Salsa

Directions

To prepare green 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, 6 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 8 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 food processor.

Process until smooth.

Stir in cilantro leaves, salt and pepper.

Set aside for topping the tacos.

If you can't find the tomatillos, you can always buy the prepared green salsa, mix in some fresh avocado, fresh cilantro leaves, fresh garlic and jalapeno pepper.

To prepare corn tacos:

Preheat oven to 400°F.

Put squash in a medium bowl, using kitchen shears, finely snip all chiles to taste into small pieces into the bowl.

Add garlic, oil, ½ teaspoon oregano, ¼ 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 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 ¼ teaspoon oregano and ¼ teaspoon salt, ground cumin, chili powder and pepper.

Heat over medium low heat for about 8 minutes.

Warm tortillas one at a time in a dry large cast-iron skillet over medium heat until soft and pliable.

Wrap them in a clean towel to keep warm as you go.

Spoon ¼ cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, ½ cup of the salsa and cheese.

(Refrigerate the remaining ½ cup salsa for up to 2 days.)