For a change of pace, try whole black beans rather than traditional refried beans in your taco. Flavorful whole beans have more taste presence and they're a healthier choice.

Squash and Black Bean Soft Shell Tacos

In a 9-by-13-inch baking dish, combine olive oil, sriracha and lime juice. Add squash cubes and pepper strips; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring after 15 minutes.

In a medium skillet over medium heat, toast tortillas for 30 to 60 seconds per side or just until light brown spots appear. Fold in half and cool on platter.

In a medium microwave-safe bowl, heat beans and salsa, covered, in the microwave on HIGH for 2 minutes. Heat hot pepper peach spread, if desired, in a small microwave-proof bowl on HIGH for about 15 seconds or until melted.

To assemble, spoon 1/4 cup black bean mixture, 1/4 cup squash mixture and 1 tablespoon cheese into each tortilla. Drizzle with melted peach spread, if desired. Garnish with cilantro, if desired.