Step 1

Preheat oven to 425 degrees.

Step 2

In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.

Step 3

Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple mins and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.

Step 4

In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.

Step 5

Heat corn tortillas on skillet for 10-20 seconds per side.

Step 6

Top tortillas with squash, black beans, avocado crema, squeeze of lime juice and cilantro.