Three Sisters Chicken Tacos

Heat oven to 375ºF (190°C). Toss squash cubes and corn kernels in olive oil and spices. Spread on a sheet pan lined with parchment. Roast for about 20 minutes until golden and squash is soft. Remove from oven.

In a small bowl, combine chili powder, cumin, paprika, oregano, 1 teaspoon salt and ½ teaspoon pepper. Season chicken with chili powder mixture.

Heat canola oil in a large skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165ºF (74°C), about 4-5 minutes per side. Let cool before cutting into bite-size pieces.

Using a food processor, blend the refried bean ingredients to desired consistency. Place in a bowl and set aside.

Make an assembly line of all the components of your tacos, squash and corn, chicken, refried beans, tortillas and a selection of the suggested garnishes. Take a taco shell and fill it with the ingredients of your choice. Suggested order is as follows: Taco, refried beans, chicken pieces, corn and squash, and finish off with garnishes