Step 1
Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.
Step 2
Option 1: Add the olive oil to a large saute pan and saute for about ten minutes until cooked through and tender, stirring frequently. If they begin to burn or aren't softening, add a few tablespoons of water to the pan. Add the beans to the skillet and continue to cook until heated through.
Option 2: Preheat the oven to 425 degrees. Toss the squash with olive oil and spices. Place in a single layer on a sheet pan. Roast for 25-30 minutes or until fork tender. While the squash is cooking, heat up the black beans in a saucepan or in the microwave.
Step 3
Warm the tortillas on the stove top by gently toasting over the open flame for 30 seconds per side and add the beans and squash. Top with queso fresco and cilantro. Enjoy!