Preheat oven to 400F. Peel, remove seeds and cut up squash into small cubes. Drizzle with the Tbsp. of olive oil and salt and pepper. Roast in the oven for 20min. or until they start to brown, flip over and cook for another 10min. or until tender.
Meanwhile cook quinoa according to package. Then in a large skillet heat the tsp. of olive oil and saute the onion and bell pepper for about 5 min. Add the black beans, cumin and butternut squash. Cook until warmed through. Add the quinoa and toss.
Lay out the flour tortilla topped with a lettuce leaf and add the qunioa mixture. Sprinkle with hot sauce, salsa and sour cream or serve them on the side. Wrap them up in parchment paper if you like and serve.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/black-bean-and-butternut-squash-quinoa-wraps/