Preheat oven to 400 degrees F. Toss the butternut squash with the olive oil, garlic and a pinch of salt and pepper. Spread over a baking sheet and bake for approximately 25-35 minutes, or until squash is tender and just starting to brown at the edges.
Over medium heat, empty the beans into a small pot along with the ground cumin and minced garlic.
Stir for two more minutes, then mix in spinach until it begins to wilt.
Place squash, beans and spinach on tortillas, add chipotle-lime crema and serve.
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