Roasted Vegetable Bean & Rice Tacos

If making Mexican Rice and pinto beans from scratch, see recipe links and make prior to vegetables.

Preheat oven to 425°F. Add onions, carrots, cauliflower, bell pepper and garlic to a large sheet pan. Drizzle with oil, season, then stir or use hands to coat vegetables well.

Bake for 15-30 minutes or until fork tender, stirring halfway through. For crisp edges, broil the last minutes until browned.

If using canned beans and box rice:

Heat canned beans and cook rice according to box or package instructions.

Smash Avocado: scoop the flesh of two avocados into a bowl and smash lightly with a fork. Add cumin, salt and lime, then mix again. Season to taste.

When Ready to Serve: When Ready to Serve: Use one or two different kinds of tortillas. Turn all four cooktop burners on; place a tortilla on each. Watch careful and flip with tongs. As time passes, get fast with your flips (think “Whack a Mole” quick). When crisp and to your liking, remove. * a (toaster) oven can be used too.

Taco Assembly: however you want or for easy in eating: Beans on one side, rice in the middle, smashed avocado on the other. Roast veggies on top. Sprinkle lettuce and cilantro through the middle, a squeeze of lime, hot sauce totally optional but if acceptable—everywhere. Fold, hold, and enjoy every flavor filled bite.

Notes: leftover veggies, rice, and beans can be used for nachos, quesadillas, or added to a salad.