Preheat oven to 420. Toss the squash with olive oil, salt, and pepper. Roast squash on a cookie sheet for 20 minutes.
Heat a small amount of olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant (stir periodically).
Add the frozen corn and stir periodically. When the corn is warmed through add the seasonings and salt to taste. Then add the white beans. When warmed through add the butternut squash and remove from the stove.
Warm the tortillas. Put some of the corn mixture into each tortilla and top with red pepper dip.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 149.9mg||5 %|
|Potassium 329.2mg||9 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.6g|
|Protein 1.9g||3 %|
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Calories per serving: 79
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