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To prepare green salsa:
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Bring a pot of water to a boil.
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Remove husks from tomatillos and rinse well.
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Cook the tomatillos in the boiling water until soft, 6 to 8 minutes.
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Drain and set aside.
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Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 8 minutes.
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When cool enough to handle, peel the garlic.
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Remove the jalapeno stem and remove seeds if desired.
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Combine the tomatillos, garlic, jalapeno, onion and avocado in a food processor.
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Process until smooth.
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Stir in cilantro leaves, salt and pepper.
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Set aside for topping the tacos.
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If you can't find the tomatillos, you can always buy the prepared green salsa, mix in some fresh avocado, fresh cilantro leaves, fresh garlic and jalapeno pepper.
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To prepare corn tacos:
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Preheat oven to 400F.
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Put squash in a medium bowl, using kitchen shears, finely snip all chiles to taste into small pieces into the bowl.
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Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat.
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Arrange on a baking sheet in a single layer.
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Bake until soft and beginning to brown, 20 minutes.
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Peel and finely chop the garlic when cool enough to handle; stir into the squash.
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Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper.
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Heat over medium low heat for about 8 minutes.
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Warm tortillas one at a time in a dry large cast-iron skillet over medium heat until soft and pliable.
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Wrap them in a clean towel to keep warm as you go.
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Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese.
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(Refrigerate the remaining 1/2 cup salsa for up to 2 days.)
