Preheat oven to 400 F.

Toss butternut squash with 2 tablespoons of olive oil, salt and pepper. Spread evenly on a baking sheet and bake in the preheated oven for about 30 minutes, until fork tender.

While the butternut squash is roasted, prepare the other vegetables. Add 2 tablespoons of olive oil to a large pan over medium high heat. Add shredded Brussels sprouts, cabbage, taco seasoning, salt and pepper. Sauté until soft, about 5 minutes. Remove from the pan and set aside.

Add 1 more tablespoon of olive oil to the pan and turn the heat down to medium. Place the tortillas on the pan for about 1 minute on each side, until golden and crisp. Set aside.

Drain and rinse black beans. Set aside 3/4 cup, storing the rest in an airtight container in the fridge.

Slice avocados in half vertically and remove the skin. With a fork, mash avocados.

Assemble tacos: top each tortilla with mashed avocado, roasted butternut squash, sautéed Brussels sprouts and cabbage and black beans.