In large deep skillet, heat oil over medium high. Add garlic, onion, squash, and red pepper. Stirring regularly, cook until squash starts to get tender. TIP: Don't over cook the pepper and onion, keep slightly crunchy.

Reduce heat to medium low. Add half can of black beans, cilantro, lime juice and other spices. Taste and make spice adjustments to your liking.

In a second skillet, heat tortilla shell over medium heat. Spoon in filling using a slotted spoon to drain off liquid. Add a few pinches of cheese. Fold tortilla in half. Cook until lightly browned then flip, brown other side. Remove from pan. Let cool a couple mins, then cut in half. See "serve with" recommendations.