Heat oven to 400 degrees. In a large bowl toss the squash and 1 tablespoon of olive oil.Spread onto parchment lined baking sheet. Bake for 25-30 minutes or until tender.
In a small bowl whisk together 3 tablespoons olive oil, vinegar, chili powder, cumin, mustard and honey.
When the squash is done roasting, toss together with beans and vinaigrette.
Spoon the filling into the tacos. Top with cheese and cilantro.