1 pound butternut squash, cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Juice of 1 lime
Kosher salt and freshly ground black pepper
1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade
One 15-ounce can chickpeas, rinsed and drained
1 large avocado
Twelve 6-inch corn tortillas
8 ounces queso fresco, crumbled
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