Preheat the oven to 400 degrees.
Toss the butternut squash in olive oil and season with red pepper flakes, sea salt and pepper. Place on cookie tray.
Bake for 30 -40 minutes or until tender.
Let cool slightly and then either use a food processor or a fork to smash the butternut squash.
Heat black beans and corn in a cast iron skillet. Slightly brown the corn.
Heat a separate cast iron skillet to heat corn tortillas
Spread butternut squash onto each tortilla, then layer black beans, corn, cubed or sliced avocado, and a squeeze of lime juice. Add optional toppings as desired and enjoy!