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Bean & Butternut Tacos With Green Salsa

Nutrition per serving    (USDA % daily values)
CAL
178
FAT
32%
CHOL
3%
SOD
38%

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Ingredients for 4 servings

4 cups diced (1/2-inch) peeled butternut squash

8 ounces tomatillos

3 tablespoons chopped fresh cilantro

1/2 teaspoon chili powder

1/2 teaspoon salt, divided

Salsa

1/2 ripe avocado, diced

1/2 cup finely shredded and chopped red or green cabbage

Freshly ground pepper to taste Tacos

1/4 cup sliced white onion

1 jalapeƱo pepper

3-4 small dried red chiles

2 cloves garlic, unpeeled

1/2 cup fresh cilantro leaves

1 tablespoon extra-virgin olive oil

1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided

2 cloves garlic, unpeeled, smashed and left whole

1/4 teaspoon salt

8 teaspoons crumbled queso fresco (see Note), or feta cheese

3/4 teaspoon dried oregano, preferably Mexican, divided

Freshly ground pepper to taste

2 cups cooked pinto beans, drained (see Tip)

8 6-inch corn tortillas

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