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Preheat your oven to 400°F (200°C).
For pre-cut squash, chop into ½" cubes.
Toss the squash on a baking sheet with olive oil and the squash seasoning mix.
Roast diced pieces for 25-30 minutes, until browning is observed.
In a small pot, combine the drained black beans, broth, and bean seasonings.
Heat for about 5 minutes until thoroughly warmed.
Lay tortillas flat on a large baking sheet.
Sprinkle a layer of cheese on each, followed by a portion of the roasted squash and beans.
Top with another layer of cheese.
Bake the tortillas open for 10 minutes, then fold them over and bake for an additional 5-10 minutes until crispy.
In a bowl, mash together the avocado, lime juice, and sea salt until smooth.
Add cilantro if using.
Serve the crispy tacos with a dollop of the avocado lime mash.