Oven-Baked Squash & Pinto Bean Tacos

Preheat the oven to 450°F. Drain and rinse the beans. In the tray, combine the drained beans, guajillo sauce, cream, squash, spice blend, 1/4 cup of water, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.

Add the chorizo in an even layer (tearing into bite-sized pieces before adding). Tightly cover the tray with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork and the chorizo is cooked through. Remove from the oven; carefully remove the foil. Stir in the cheese until melted and combined.

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired. Serve the baked tray with the warmed tortillas. Top with the cilantro sour cream and crispy onions or shallots. Enjoy!