These chorizo-spiced veggie tacos are a simple meat-free dinner option! We make a chorizo spice blend which gets rubbed on a pan of veggies before roasting to create a smoky and flavorful filling.
Heat oven to 400 degrees and transfer your veggies to one baking sheet (have another sheet ready as well).
Drizzle the olive oil and chipotle sauce over the veggies and use your clean hands to toss until all the veggies are coated. Sprinkle the smoked paprika, garlic powder, oregano, cumin, salt, cinnamon, coriander, and dash of black pepper over the veggies and toss to coat. Divide the veggies evenly between two baking sheets and spread into a single layer.
Roast for 20-30 minutes (time will vary depending on the size you cut your veggies into and what veggies you used), flipping the veggies every 10 minutes to avoid them sticking to the pan.
While the veggies roast, transfer the black beans, 1/2 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp salt to a small saucepan and add just enough water to cover the black beans. Place on stove over medium-low heat and let simmer for 10 minutes.
Transfer the cheese, radish slices, avocado pieces, and any other toppings you'll be serving into small bowls and set on your serving area.
When the veggies and black beans are ready, transfer them and your warmed tortillas to serving bowls or plates and place near your topping ingredients. Serve the black beans with a slotted spoon and the rest of the toppings with a regular spoon or fork. Let your family or guests assemble their own tacos based on the fillings you've prepared.