1.In a large saucepan, heat the oil, onions, and garlic. Sauté until softened, then stir in the cumin, salt, oregano, onion powder, and garlic powder. Add lime juice and black beans. Cook for 10 minutes. Blend the mixture with an immersion blender to a refried bean-like texture.
2.In a mixing bowl, combine all ingredients and mix well. Place in a food storage container, cover, label, and chill for at least 30 minutes before serving.
3.Slice plantains into four sections, then halve them again. Bring a pot of water to a boil and add plantains. Boil until the plantains are fork-tender, then drain and let cool slightly. Peel plantains and discard the peel. Add the plantains and salt to a blender or food processor. Blend until a dough ball forms. Dust a clean surface with corn starch. Dust a rolling pin with corn starch and roll out the dough until the desired tortilla shape is achieved. To cook, heat a large skillet or flat top over medium heat and lightly grease with canola oil. Once hot, add one to two tortillas at a time and cook until dried out and slightly browned on either side. Continue until all tortillas are cooked.
4. Remove the stems from the jalapeño peppers. Grill the peppers until charred. Clean char off the peppers and place garlic cloves into a food processor. Pulse the peppers and garlic for 1 minute. Next, add the chopped parsley, chopped cilantro, lime juice, orange juice, cumin, salt, and coriander to the pulsed peppers. Pulse the mixture for 2 minutes. Finally, turn the food processor on low and slowly pour the oil into the herb sauce until all the oil is incorporated.
5. Wash and cut the squash in half. Cut the seed out of the middle of the squash. Place the squash into a mixing bowl. Toss with the remaining oil and salt. Grill the squash until you see nice grill marks on both sides. Take off grill and then cut into julienne strips. Mix in another bowl the Mojo Verde sauce.
6. For assembly, take 1 tortilla and top with 3 tablespoons each of black beans, salsa, and squash.