Butternut Squash Tacos
1 (15.5 ounce) can black beans, drained 1 lime, sliced 1 pinch salt 1 red bell pepper, chopped 1 teaspoon chili powder 1 teaspoon cumin 1 yellow onion, chopped 2 cloves garlic, chopped 2 tablespoons vegetable oil, divided 2 teaspoons red pepper flakes 8 (6 inch) flour tortillas ½ butternut squash - peeled, seeded, and cut … ½ cup chopped cilantro ½ cup chopped green onions