In a small skillet over medium heat, heat up some olive oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been lightly fried. Set aside and cover with a towel.
In a sauce pan, sauté diced onions with 2 tbsp of olive oil over a med-high heat for about 3 min, then add the diced butternut squash, black beans and chopped broccoli. Add 1/3 cups of vegetable broth. Cook the veggies for about 15 min over a medium heat until vegetables are tender. Season with spices, salt and pepper and set aside.