Chipotle Squash Tacos

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, combine Summer Squash (2), Ground Cumin (1 tsp), Smoked Paprika (2 Tbsp), Chili Powder (1/2 tsp), Chipotle Chili Powder (1/4 tsp), Cayenne Pepper (1/8 tsp), {@10:}, Ground Black Pepper (to taste), Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (3 Tbsp) and Olive Oil (1 Tbsp). 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 Tbsp), Garlic (1 clove), Salt (to taste), and Ground Black 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), Scallions (to taste), Feta Cheese (to taste), and Avocados (to taste) over the Tortillas (8). Enjoy!