Serves 6
| ¾ | cup cooked, pureed squash |
| ¼ | teaspoon ground cumin |
| ¼ | teaspoon paprika |
| 6 | (9-inch) flour tortillas |
| ¾ | cup canned white beans, drained |
| 1½ | cups shredded Monterey Jack cheese |
| 2 | scallions, thinly sliced |
| Salt and pepper, to taste | |
| 3 | teaspoons canola oil |
| Hot sauce (for sprinkling) |
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