Preheat the oven to 400 degrees Fahrenheit. While preheating, cut the delicata squash in half and then into 1/2 inch thick slices. Add to a lined baking sheet, and toss with a little coconut oil, salt, and pepper. Roast for 20 minutes, flip, and then finish cooking on the final side for 10 minutes, or until the slices are soft and golden. 

First step - rinse the rice well! This will prevent the rice from being too sticky. Next, add the rice, water or broth, and a little coconut oil to a saucepan and bring to a boil. Once boiling, lower to a simmer and cover, cooking it for just about 20 minutes or until all of the liquid has absorbed. Turn off the heat and fluff with a fork. Next, add the minced cilantro, the juice of a whole lime, and some salt. 

Add some oil or vegan butter to a pan over medium heat. Add the minced garlic. Let cook for a few seconds, tossing around with a wooden stoon until fragrant. Next,add a half cup of water and the cumin, smoked paprika, salt, and pepper. Add the rinsed and drained canned black beans. Let simmer over medium-low heat for 10 minutes to infuse the beans with all the flavor goodness. 

Add the 1 cup cashews, 1 cup water, cilantro, lime juice from 1 or 2 limes, salt and pepper to a blender. Blend on high until super smooth and pourable. I like to add the crema to a squeeze bottle for fun drizzles. 

Slice the red onion, avocado, and red chili pepper. TIP - squeeze the avocado slices with lime juice to help prevent them from turning brown before serving. 

You can heat these however you prefer. If you have a gas stove, what I like to do is simply and carefully place each tortilla over the fire, turning every few seconds until warmed through. I'm sure in the oven or microwave would work fine too. 

To the warmed tortilla add a slice or two of avocado, a spoon of rice, a spoon of beans, two slices of roasted delicata squash, a few red onion slices, a few slices of fresh red chili pepper, and top with good drizzle or pour of lime crema. ENJOY!