Easy peasy tacos! Veggies roast in the oven while you whip up a creamy spiced black bean spread to make these absolutely delicious and no-fuss vegan veggie tacos.
Begin by roasting the veggies. Preheat the oven to 400°.
Place the pepper, zucchini, onion, corn, garlic, olive oil, oregano and cumin into a roasting pan or oven-safe skillet. Toss everything a few times to coat the veggies, then distribute them in an even layer. Place into the oven and roast for 20 minutes, until the veggies are soft.
While the veggies roast, make the whipped black beans and prepare the taco shells. Place the beans, lime juice, garlic, cumin and ancho chile powder into a food processor and blend until smooth. Taste test and season with salt. Add the cilantro and pulse until finely chopped.
To make the taco shells, lightly oil both sides of each tortilla. Arrange the tortillas flat, directly on the oven rack. Bake just until they begin to crisp, but are still soft enough to fold in half when you make your tacos, about 6-7 minutes.
When the veggies are done roasting, remove them from the oven, drizzle with lime juice and season with salt and pepper.
Slather the insides of the taco shells with the whipped black beans, then stuff with shredded lettuce and veggies.
Top with toppings of choice and serve.