Preheat the oven to 180C. Tip the squash into a roasting tray and drizzle with the oil, good pinch of salt and pepper and toss to coat. Roast for 30-35 minutes or until the squash is soft in the centre and golden on the edges, flipping halfway through.

For the crema, add all of the ingredients to a blender with a pinch of salt and blitz to a creamy consistency. Check for seasoning and acidity, adding more lime to your liking. Set aside in the fridge.

Once the squash has about 10 minutes cooking time left, start making the beans. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for roughly 1 minute until fragrant, then pour in the beans with their bean stock (or tins with veg stock or water). Add the spices and stir to combine. Bubble away for 2-3 minutes, gently crushing some of the beans to create a creamier texture. Season to taste.

Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).

To serve, put a heaped tablespoon of the bean mixture onto the tacos, top with a few chunks of squash, a drizzle of the avocado crema and a drizzle of hot sauce.