Mix ingredients: In a large bowl, combine squash, cumin, smoked paprika, chili powder, chipotle powder, cayenne pepper, salt, pepper, chipotle pepper, adobo sauce and 1 tablespoon olive oil. Mix until squash is thoroughly coated.
Bake: Place squash on a lined baking sheet in a single layer and bake for 30 minutes.
Mash beans: In the large bowl, combine beans, 1 tablespoon olive oil, garlic, salt and pepper. Mash beans until most are mashed.
Assemble the tacos by layering the beans, squash. Garnish with corn, lime juice, cilantro, green onions, avocado and feta cheese Enjoy!
Notes
LEFTOVERS/STORAGE: Store in an airtight glass container for up to 5-7 days.MAKING IT VEGAN: Use vegan feta or omit cheese.NUTRITION NOTES: These tacos are packed with plant-based protein and fiber, not to mention they are gluten-free and are easily make vegan.