1 small head cauliflower, cut into bite-sized florets
1 large sweet potato, diced into ½-inch cubes
1 tablespoon olive oil
1 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon salt
1 lime, juiced
1 14-ounce can black beans, drained & rinsed
1 medium avocado
1 lime, juiced
Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer.
Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixings:
Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Finish with some freshly chopped cilantro. Enjoy!