Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper (optional).
Peel skin and remove seeds from butternut squash. Dice into ¾ inch pieces. Add diced squash to a large bowl and drizzle with 1-2 tablespoons olive oil, ½ teaspoon salt, and freshly ground black pepper to taste. Toss to coat.
Spread the butternut squash out onto the baking sheet. Try to avoid overlapping the pieces. Bake at 425F for 30-35 minutes, stirring halfway through. The squash is ready when fork-tender and golden.
Heat a large skillet over medium heat. Once hot, add the roasted butternut squash, black beans, vegetable broth, and spices. Cook for 4-5 minutes, stirring occasionally to brown the butternut squash.
Remove from heat. Squeeze in the juice from one lime.
Make the coleslaw by whisking together the vegan mayo, juice from one lime, zest from ½ lime, agave syrup, and a pinch of salt. Toss with the coleslaw.
Assemble tacos with corn tortillas, coleslaw, cotija cheese and fresh chopped cilantro. Enjoy!
Butternut squash: Sweet potato also works in this recipe.
Leftovers and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave or on the stovetop over medium heat with an extra splash of water or broth to keep the filling from drying out.
How to use frozen butternut squash: Completely thaw the frozen squash before using. Pat with a clean towel to remove any excess moisture before tossing with oil. Because frozen squash is par-cooked, it will need just 15-20 minutes to roast.
How to freeze the filling: Let cool to room temperature before transferring to a freezer-safe container. For best quality, freeze for up to 3 months. Let thaw overnight before reheating.