Adventures of Eating with dReJ: healthy, cheap, delicious

Open face view of the bean & squash taco

Quick Link to Recipe:

4 servings, 2 tacos each

Active Time: 1 1/4 hours

Total Time: 1 1/4 hours



  • 8 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


  • 4 cups diced (1/2-inch) peeled butternut squash
  • 3-4 small dried red chiles (looks for the dried chiles in the produce section of your grocery store – they sometimes come in bulk, or in small prepackaged amounts)
  • 2 cloves garlic, unpeeled, smashed and left whole (we just used minced garlic – we basically buy garlic in bulk)
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon dried oregano, preferably Mexican, divided (we just used regular kind)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided (we just used regular cumin here)
  • 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 (we found some queso block cheese back near the hotdogs, bacon section)

What We Changed/Tips

Okay – so if you aren’t feeling like make your own salsa (or you lack a blender/food processor) – you can just buy green salsa at the grocery store. Green salsa or tomatillos salsa is my favorite. Go to the international aisle of your grocery store and there will a be a few to pick from.  If you want to go the homemade route – tomatillos are usually found near the tomatoes in your grocery store.

If you’ve never cooked butternut squash before – then #1) You are going to LOVE it and #2) Why haven’t you tried it yet? Confused about what to get? See below.

This is a medium sized butternut squash

So this is what it looks like when you bring it home from the store.

Halfway cut up

And this is what it looks like when you slice it in half and start to dice it – be sure to scoop out the seeds.

To peel the squash – you can use a knife and just peel off the outside layer, or a peeler, but you will probably have to go over it twice with your peeler.

dRejSay: We LOVED this recipe. It seemed really out there when we found it at first. Who eats butternut squash in tacos, we wondered. Now we both are waving our hands in the air to proclaim – WE EAT BUTTERNUT SQUASH IN OUR TACOS! If you are more of a meat eater – you can add some to this dish. We had a tiny amount of pork that we had left over from one of last weeks meals and we added that to one of our meals. It was great both ways.

I would say that this meal requires quite a few different containers – you need to bring your tortillas, the salsa, the mixture and your cheese. But i managed to eat it at work just fine. It also made enough for 3 tacos in my opinion, so just decide if you want the extra calories from an additional corn tortilla or not.


Per serving: 406 calories


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