Preheat oven to 400ºF. Place squash in a large bowl. Drizzle with extra virgin olive oil and taco seasoning and toss to coat. Spread seasoned squash on a large baking sheet and roast for 20-25 min until fork-tender, tossing squash halfway through cooking.
While squash is roasting, remove lid from Chipotle Black Bean Dip and microwave on half-power for one-minute intervals, stirring in between, until warm. Warm tortillas over low heat.
To assemble tacos: spread warm bean dip on tortillas and layer with cabbage, squash and salsa. Garnish with cilantro and limes wedges. Serve immediately.