Prepare the Vegetables:
If you’re roasting vegetables, preheat your oven to 400°F (200°C). Toss the vegetables (such as bell peppers, zucchini, or sweet potatoes) with a bit of olive oil, salt, pepper, and a sprinkle of chili powder and cumin. Roast on a baking sheet for 15-20 minutes, or until tender and slightly charred. If using pre-roasted veggies or fresh vegetables, you can skip this step.

Warm the Tortillas:
Heat a dry skillet or griddle over medium heat. Warm the tortillas one by one for 30 seconds on each side until soft and slightly browned. Keep them warm by wrapping in a clean kitchen towel.

Prepare the Avocados:
While the tortillas are warming, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunky texture. Add a pinch of salt, pepper, and lime juice to enhance the flavor. Set aside.

Prepare the Black Beans:
Heat the olive oil in a skillet over medium heat. Add the black beans and season with cumin, chili powder, and paprika. Stir to combine and cook for 2-3 minutes until heated through. Season with salt and pepper to taste. Remove from heat.

Assemble the Tacos:
To assemble the tacos, spread a spoonful of mashed avocado on each warmed tortilla. Add a few spoonfuls of the seasoned black beans on top of the avocado. Then, add roasted vegetables, fresh tomatoes, and red onions to the tacos.

Add Toppings:
Garnish the tacos with fresh cilantro, a squeeze of lime, and any other desired toppings, such as salsa, hot sauce, or crema. You can also sprinkle a bit of feta or cotija cheese for extra flavor (optional).

Serve:
Serve the avocado tacos immediately while warm, with extra lime wedges and your favorite salsa or hot sauce on the side.