Bean and Butternut Tacos

Serves 4
From Eating Well

*4 cups butternut squash, peeled and diced (1/2")
*3 small dried red chiles
*2 cloves garlic, unpeeled, whole and smashed
*olive oil
*3/4 tsp Mexican oregano, divided
*1/2 tsp salt, divided
*1/4 tsp cumin
*1 can pinto beans, drained and rinsed
*1/2 tsp chili powder
*pepper
* 8 6-inch corn tortillas
*1/2 fresh cilantro
*1/2 cup cabbage, finely chopped
*queso fresco or feta for topping

Preheat oven to 400.

Using kitchen shears, finely snip chiles into pieces into a medium bowl. Add squash, garlic, oil, 1/2 tsp oregano, salt and cumin. Toss to coat. Arrange in a single layer on a baking sheet and bake until soft and beginning to brown, about 20 minutes. Peel and finely chop the garlic when cool enough to handle and stir into the squash.

Meanwhile combine in a small saucepan the beans, 1/4 tsp oregano, salt, cumin, chili powder and pepper. Cook over medium-low heat for about 10 minutes.

Warm the tortillas until soft and pliable. Spoon 1/4 cup of the bean mixture into each tortilla and divide roasted squash evenly among the tacos. Top with cilantro, cabbage, salsa and cheese.