| Authentic Mexican food is healthy. It is low in fat, | | | | - 8 teaspoons queso fresco or feta cheese, |
| cholesterol and contains many vitamins and | | | | crumbled |
| nutrients your body needs. No matter whether | | | | How to Make It |
| you choose a vegetarian dish or a meat dish, | | | | Making the Salsa: |
| Mexican cuisine can help you lose weight and | | | | Boil a pot of water. Remove the husks from the |
| remain healthy while giving you appetizing food | | | | tomatillos and rinse them. Cook them in the boiling |
| with a lot of flavor. You do not need to miss out | | | | water until they become soft; about 5 to 8 |
| on flavor to eat healthy. | | | | minutes. Drain them and set them aside. |
| Recipe for Bean and Butternut Tacos with Green | | | | Toast your garlic, jalapeno, and onion in a dry |
| Salsa | | | | skillet over medium heat, turning as needed to |
| You can make the salsa ahead of time. | | | | brown. They should become fragrant and soft; |
| What You Need | | | | about 5 to 7 minutes. |
| Salsa: | | | | When the garlic is cool enough to handle, peel the |
| - 8 ounces tomatillos | | | | garlic. Remove the stem and seeds from the |
| - 2 cloves garlic | | | | jalapeno. Mix the tomatillos, garlic, onion, jalapeno, |
| - 1 jalapeno pepper | | | | and avocado in a food processor until smooth. |
| - 1/4 cup white onion, sliced | | | | Add cilantro, salt, and pepper, and then set aside. |
| - 1/2 ripe avocado, diced | | | | Making the Tacos: |
| - 3 Tablespoons fresh cilantro, chopped | | | | Preheat your oven to 400 degrees Fahrenheit. |
| - 1/4 teaspoon salt | | | | Put squash into a bowl. Cut the chilies into small |
| - Fresh ground pepper, to taste | | | | pieces and add them to the squash. Add oil, garlic, |
| Tacos: | | | | 1/2 teaspoon of oregano, 1/4 teaspoon salt, and |
| - 4 cups butternut squash, peeled and diced to 1 | | | | whole cumin seeds. Toss until squash is coated. |
| 2 inch cubes | | | | Spread onto a baking sheet in a single layer. Bake |
| - 3 to 4 small red chilies, dried | | | | until the squash becomes soft and slightly brown; |
| - 2 cloves garlic, unpeeled, smashed and left whole | | | | about 20 to 25 minutes. Peel and chop the garlic |
| - 1 Tablespoon extra virgin olive oil | | | | when cool enough to touch; stir into the squash. |
| - 3/4 teaspoon dried oregano, Mexican if possible | | | | Combine bean in a small saucepan with remaining |
| - 1/2 teaspoon salt, divided | | | | oregano, salt, ground cumin, chili powder, and |
| - 1/4 teaspoon cumin seeds | | | | pepper. Heat on medium low for around 10 |
| - 1/2 teaspoon ground toasted cumin seeds, | | | | minutes or until warm. |
| divided | | | | Warm the tortillas one at a time in a dry cast iron |
| - 2 cups pinto beans, cooked and drained | | | | skillet over medium heat. They will become soft |
| - 1/2 teaspoon chili powder | | | | and pliable. As you remove each warm tortilla, |
| - Fresh ground pepper, to taste | | | | keep them warm in a clean towel. Spoon 1/4 cup |
| - 8 corn tortillas, 6 inches in diameter | | | | of the warm beans into a tortilla, top with roasted |
| - 1/2 cup fresh cilantro leaves | | | | squash and add cabbage, cilantro, salsa, and |
| - 1/2 cup red or green cabbage, shredded and | | | | cheese. Repeat for other tacos. |
| chopped | | | | |