Bean & Butternut Tacos with Green Salsa | Lifescript.com
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores. Ingredients:
Salsa8 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 Tacos4 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 Preparation:
Tip: 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.Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.Tip: How to Cook a Pot of Beans1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.) Makes about 6 cups.
Vitamin A (254% daily value), Vitamin C (60% dv), Folate (49% dv), Potassium (28% dv), Magnesium (25% dv), Iron (20% dv), Calcium (16% dv). Comments
Bean & Butternut Tacos with Green Salsa | Lifescript.com
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores. Ingredients:
Salsa8 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 Tacos4 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 Preparation:
Tip: 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.Ingredient Note: Ques
o fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.Tip: How to Cook a Pot of Beans1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.) Makes about 6 cups.
Vitamin A (254% daily value), Vitamin C (60% dv), Folate (49% dv), Potassium (28% dv), Magnesium (25% dv), Iron (20% dv), Calcium (16% dv). Comments