Preheat the oven to 400 F. Season and cut your butternut squash. I made a few notes about this in the note area below. If you have a whole butternut squash, you can use the roasted puree in your tacos. Or, if you buy the squash cut and peeled, you should cut the squash into 1/2" cubes.
Add the squash to a baking sheet. Season it with the squash seasonings and olive oil and roast. A whole squash that is halved will need to roast for 45 minutes. If you already peeled and diced the squash, it can roast for 25-30 minutes. Once you see it browning, it is done.
In a small pot, cook the beans. Add the broth, beans, and all of the bean seasonings to a pan. Heat for 5 minutes until heated through.
On a large baking sheet lay out your tortillas. Add some cheese on the tortilla, followed by some roasted squash and beans. Then add more cheese on top.
You will first bake the tortillas open for 10 minutes, and then once the cheese gets a little melty, you will fold the tortillas over and bake until crispy, which is another 5-10 minutes.