Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine Summer Squash (2), Ground Cumin (1 teaspoon), Smoked Paprika (2 tablespoon), Chili Powder (1/2 teaspoon), Chipotle Chili Powder (1/4 teaspoon), Cayenne Pepper (1/8 teaspoon), Salt and Pepper (to taste), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (3 tablespoon) and Olive Oil (1 tablespoon). Mix until squash is thoroughly coated.
Place squash on a lined baking sheet in a single layer and bake for 30 minutes.
In the large bowl, combine Pinto Beans (1 can), Olive Oil (1 tablespoon), Garlic (1 clove), Salt and Pepper (to taste). Mash beans until most are mashed.
Assemble the tacos by layering the beans, squash, Corn (1/2 cup), Lime (1), Fresh Cilantro (to taste), Scallion (to taste), Feta Cheese (to taste), and Avocado (to taste) over the Tortilla (8). Enjoy!