Butternut Squash Tacos | Ask Dr. Nandi | Official Site

Name: Butternut Squash Tacos | Ask Dr. Nandi | Official Site
Ingredients: 8 oz. tomatoes; 2 cloves garlic diced; 1 jalapeño pepper diced; 1/4 cup sliced white onion; 1/2 ripe avocado (diced); 3 Tbsp chopped fresh cilantro; 1/4 tsp salt; Freshly ground pepper to taste; 4 cups diced (1/2-inch peeled butternut squash); 3-4 small dried red chiles; 2 cloves garlic (unpeeled, smashed and left whole); 1 Tbsp extra-virgin olive oil; 3/4 tsp dried oregano (preferably Mexican, divided); 1/2 tsp salt (divided); 1/4 tsp cumin seeds (plus 1/2 tsp ground toasted cumin seeds (see Tip), divided); 2 cups cooked pinto beans (drained (see Tip)); 1/2 tsp chili powder; 8 6- inch corn tortillas; 1/2 cup fresh cilantro leaves; 1/2 cup finely shredded and chopped red or green cabbage; 8 tsp crumbled queso fresco (or feta cheese)

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Dr Nandi shares his #HealthHero recipe Butternut Squash Tacos

View full recipe on askdrnandi.com

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Ingredients

8 oz. tomatoes
2 cloves garlic diced
1 jalapeño pepper diced
1/4 cup sliced white onion
1/2 ripe avocado (diced)
3 Tbsp chopped fresh cilantro
1/4 tsp salt
Freshly ground pepper to taste
4 cups diced (1/2-inch peeled butternut squash)
3-4 small dried red chiles
2 cloves garlic (unpeeled, smashed and left whole)
1 Tbsp extra-virgin olive oil
3/4 tsp dried oregano (preferably Mexican, divided)
1/2 tsp salt (divided)
1/4 tsp cumin seeds (plus 1/2 tsp ground toasted cumin seeds (see Tip), divided)
2 cups cooked pinto beans (drained (see Tip))
1/2 tsp chili powder
8 6- inch corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup finely shredded and chopped red or green cabbage
8 tsp crumbled queso fresco (or feta cheese)