Preheat the oven to 425°F (220°C). On a large sheet pan, toss the bell peppers, onion, black beans, and corn with olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Spread everything in a single layer and roast 20-25 minutes, stirring halfway, until the vegetables are charred at the edges and the beans are heated through.
During the last few minutes of roasting, warm the tortillas in a dry skillet or directly over a gas flame, about 20-30 seconds per side, and wrap in a clean towel to keep them soft.
Remove the sheet pan from the oven and squeeze fresh lime juice over everything.
Fill the warm tortillas with the roasted vegetable and bean mixture, top with avocado and cilantro, and serve.
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