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1
Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
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2
Add all of your vegetables to a large bowl and toss with the olive oil.
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3
Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper.
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4
Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total).
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5
This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
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6
In a medium skillet, heat the black beans and RoTel tomatoes over low heat.
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7
In a small bowl, combine the spices (cumin through pepper).
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8
Sprinkle the spices over the beans/Ro-Tel and stir to combine.
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9
Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
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10
In a small skillet, heat 1/2 inch or less of oil over medium-high.
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11
When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas.
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12
Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up.
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13
Remove the tortilla to a paper-towel-lined plate.
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14
Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
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15
Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings.
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16
Repeat with remaining ingredients.
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17
Leftovers are good for a couple of days!
