Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl, combine
Summer Squash (2)
,
Ground Cumin (2 g)
,
Smoked Paprika (15 g)
,
Chili Powder (1 g)
,
Chipotle Chili Powder (as needed)
,
Cayenne Pepper (as needed)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Chipotle Peppers in Adobo Sauce (1)
,
Adobo Sauce (50 g)
and
Olive Oil (15 mL)
. Mix until squash is thoroughly coated.
Step 3
Place squash on a lined baking sheet in a single layer and bake for 30 minutes.
Step 4
In the large bowl, combine
Pinto Beans (1 can)
,
Olive Oil (15 mL)
,
Garlic (1 clove)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mash beans until most are mashed.
Step 5
Assemble the tacos by layering the beans, squash,
Corn (75 g)
,
Lime (1)
,
Fresh Cilantro (to taste)
,
Scallions (to taste)
,
Feta Cheese (to taste)
, and
Avocados (to taste)
over the
Tortillas (8)
. Enjoy!
