Add coconut oil and diced butternut squash to a baking sheet and roast in the oven for 25 -30 minutes, until the squash are soft and browned.
Cook Dr. Praeger’s Brussels Sprouts Cakes according to package instructions and dice.
Heat tortilla shells and top with; cabbage, roasted squash, diced brussels sprouts cakes, black beans, pomegranate seeds, shaved brussels sprouts, fresh squeezed lime juice and a pinch of sea salt.