Bean and Butternut Tacos with Tomatillo-Avocado Salsa

I guess you could call it a resolution (although we've never been big on making them), that recently Dustin and I decided to start eating less meat (meaning more vegetables) as well as more fish. Specifically, my goal is to serve a meat-free meal at least once a week and another that features fish.

Most of us know that we should be a little less carnivorous, but it's hard to put into practice. The health merits of a vegetarian diet are sound. But I've never felt compelled to eliminate meat completely. (I don't have any hesitation about consuming animals on moral grounds, just strictly nutritionally speaking.) We all get plenty of protein in our diet and so much of the meat we're eating is excess fats (especially the saturated kind) and calories. Instead of being the center of every meal, meat can be moved to the side to make room for nutrient-dense fruits and vegetables, beans, and whole grains. Since I started buying higher quality meat and poultry, I can't afford to serve it in as large of portions or as often, so frequently eating vegetarian solves two problems.

I know that the word alone installs fear in some of you. But vegetarian meals can be delicious. Here's proof in the form of a taco. First of all, this salsa of roasted tomatillos, garlic, and jalapeno blended with creamy avocado is phenomenal. And then there's roasted butternut squash dusted with chile, cumin, and oregano. And pinto beans, shredded cabbage, and crumbled queso fresco as well. Put it all together and you have an explosion of flavor in a taco shell. Yummy, healthy, and interesting. And no meat needed.

Bean and Butternut Tacos with Tomatillo-Avocado Salsa

INGREDIENTS
Tomatillo-Avocado Salsa:
8 oz. tomatillos, peeled
2 cloves garlic, peeled
1 jalapeno pepper, stemmed and halved
1/2 white onion, roughly chopped
drizzle extra virgin olive oil
1/2 ripe avocado, diced
3 Tbsp. fresh cilantro, chopped
1/2 lime, juiced
salt and freshly ground black pepper, to taste

Roasted Butternut Squash:
1 small butternut squash, peeled, seeded, and diced (about 4 cups diced)
3-4 small dried red chiles, minced OR 1/2 tsp. chili powder
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. Mexican oregano
1/4 tsp. whole cumin seeds
salt and freshly ground black pepper

Pinto Beans:
1 15-oz. can pinto beans, drained and rinsed
1/4 cup water or low-sodium chicken broth
1/4 tsp. Mexican oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and freshly ground black pepper, to taste

small corn or whole wheat tortillas, warmed
red or green cabbage, shredded
fresh cilantro, chopped
queso fresco, crumbled

DIRECTIONS
1. Preheat oven to 400 F. Line two large baking sheets with aluminum foil.

2. Toss tomatillos, garlic, jalapeno, and onion with enough olive oil to coat. Sprinkle with salt and pepper. Spread evenly on one of the prepared baking sheets and roast in preheated oven for 15 minutes. When cool enough to handle, pulse tomatillos, garlic, jalapeno, onion, avocado, cilantro, and lime juice in food processor until smooth. Season to taste with salt and pepper. Set aside until ready to use. (Can be prepared up to a day ahead of time and refrigerated prior to use.)

3. Toss butternut squash with chiles (or chili powder), garlic, olive oil, oregano, and cumin seeds to coat. Sprinkle with salt and pepper. Spread on the other prepared baking sheet and roast in preheated oven for 20-30 minutes, until tender.

4. Meanwhile, combine beans and water or broth in a small saucepan. Stir in the oregano, cumin, and chili powder. Heat over medium heat for about 10 minutes. Season to taste with salt and pepper.

5. To assemble tacos, layer cabbage, beans, butternut squash, and tomatillo-avocado salsa in a warmed tortilla. Sprinkle with crumbled queso and garnish with fresh cilantro.

Serves 4.

(Adapted from Eating Well)