2 nopales

2 corn ears

1-2 summer squash, diced

1/2 medium onion, diced

2 tbsp avocado oil

1/2 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and onions into bite size pieces. Once corn is cooled, cut kernels off the cob. In a large pan, heat avocado oil on medium-high heat. Toss onions in for several minutes until translucent, then add in the rest of the veggies. Add in spices and cook until vegetables are tender. Serve with warm corn tortillas, beans, salsa and cilantro.