Vegan Black Bean and Squash Tacos

• To prepare the Squash, cut in half and place in the oven at 350 or 400 degrees, bake until soft enough to peel the skin (usually about 15-20 min)
• After the squash is cool enough to touch, peel the skin off and cut into small cubes
• Heat the pan and add 3 Tablespoons of oil or ghee, when melted add half of the spice powders and coat the pan then immediately add the red peppers and onion if you desire. saute for about a minute then add the cubed squash, toss the pan to coat the squash with the spice mixture, you may add the rest of the spices at this time. add the chick peas and black beans along with 1/4 cup water if needed. allow mixture to cook, stirring to combine spices and adding more water if needed, you may also add more spice if you choose, it is to your taste, when I make for my son I add less of the taco seasoning because he does not like it too spicy. Turn off heat and set aside to build tacos. You can add diced avocado or whatever toppings you choose
  

Flour Tortillas

• Combine flour, baking soda and salt in a bowl
• Add in the vegetable shortening and mix in with hands until pea sized balls start to form.
• Slowly little by little add in the warm water adding more or less if necessary until dough forms a ball. knead the dough and let rest for 30 min. after the rest knead the dough again.
• form small balls and roll them out flat. heat the skillet and place tortilla directly on the dry skillet turning until cooked

Pico De Gallo

• In a bowl combine diced tomatoes, diced onion, fresh lime juice, salt and chopped cilantro