In a large sauté pan over medium heat, warm oil. Add butternut squash and beans. Sauté until warmed through. Reserve warm for assembly.
Warm the tortillas by heating in a skillet over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla place ¾ cup bean and squash mixture and top with 2 tbsp. salsa verde, and 1 tbsp. queso fresco. Repeat for remaining tortillas. Serve.