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Burritos with Squash and Goat Cheese


1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 ounces) frozen cooked winter squash, thawed
2 cans (15 ounces each) black beans, rinsed and drained
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
Coarse salt and ground pepper
4 flour tortillas (10-inch)
5 ounces fresh goat cheese, crumbled
1/2 cup store-bought salsa, plus more for serving



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