Heat a large skillet over medium heat with 2 Tablespoons olive or coconut oil. Add the onions, garlic, jalapeño (if using), cumin, smoked paprika and a pinch of sea salt. Sauté for 3 – 4 minutes, stirring constantly.

Add the butternut squash and another pinch of sea salt and continue to sauté for about 5 – 6 minutes more, or until butternut squash is easily pierceable with a fork (timing on this will vary depending on how big your cubes are). Add the black beans, lime juice and another pinch of sea salt. Give it a quick stir to combine fully and let simmer for about 2 – 3 minutes more. Remove from heat and add the green onions and cilantro.

To make the tortillas, combine all of the ingredients in a medium sized mixing bowl. The batter should not be too wet or too dry. If too wet, add more flour 1 teaspoon at a time. If too dry, add more water, 1 teaspoon at a time. Roll into balls about the size of a golf ball.

If using a tortilla press, line with parchment and press. If you do not have a tortilla press, you can use 2 pieces of parchment paper and place the batter in the middle and roll out using a rolling pin.

Heat a dry skillet over medium-high heat. Place tortilla on the hot skillet and allow to cook for about 30 seconds, flip over, and cook for 30 seconds more. Cool on a cooling rack. Continue until all the batter is gone.