This is a filling and delicious vegan dish.

Slice 2 Delicata Squash lengthwise.  Remove the seeds and pulp, then slice the squash into half rounds about half an inch thick.

In a large bowl, whisk together 2 T. olive oil, 1 T. soy sauce, 1 t. cumin powder, and a dash of cayenne pepper.  Toss the squash slices in the mixture until they are completely coated.

Trim the stems off 1/2 lb. green beans and cut them in 2 or 3 pieces.  Remove the core and seeds from 2-3 sweet peppers and then slice them in thin 2 inch slices.  Mince 3 cloves of garlic.

Dice 2 tomatoes and toss with a little salt and pepper.

Heat 2 T. peanut or other high-heat oil in a wok or cast iron skillet until it is almost smoking.  Add the peppers and green beans, then sprinkle with salt.  Cook on high heat until they begin to soften, then add 2 T. water and cook until it evaporates completely.  Add the garlic and cook until it is just beginning to brown.  Remove the vegetables

Heat a grill to 400 degrees, then arrange the sliced squash in a single layer on the grill.  Use a tongs to grill them until browned on both sides.  Remove the squash and drizzle with the juice of 1/2 lime.

Serve the squash and sauteed vegetables together along with the tomatoes, warm flour tortillas, and slices of lime on the side.