Preheat oven to 400ºF and line baking sheet with parchment paper.
In a medium-sized mixing bowl, add chopped butternut squash, olive oil, cinnamon and cumin. Stir well. Spread onto the baking sheet and bake for 20 minutes, or until golden brown. Remove from oven and set aside.
In another medium-sized mixing bowl, add the black beans, cilantro, red cabbage and red onion. Combine well.
In a small mixing bowl, add the cilantro, onion, garlic, mix until well combined. Add the avocado, lime juice, hemp seeds and salt. Combine well and taste, adding more salt or lime juice if desired.
In a small bowl, add lime juice, garlic, olive oil and sea salt. Whisk until emulsified. Drizzle the dressing over the black bean mixture.
To serve, spoon 1/3 cup of the black bean mixture plus 1/2 cup of butternut squash into each soft tortilla or taco. Add 1 tablespoon of Guacamole into each tortilla or taco.
Serving size: 2 tacos, Calories 515 calories, Fat 25 grams, Saturated fat: 5 grams, Carbohydrates: 65 grams, Sugar 6.5 grams, Sodium: 380 milligrams, Fiber 14 grams, Protein: 11 grams, Cholesterol: 0 milligrams