Roasted Vegetable and Black Bean Tacos

medium yellow squash, chopped into small chunks (1 cup)

medium zucchini, chopped into small chunks (1 cup)

small onion, chopped (1 cup)

medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)

medium sweet potato or yam, peeled and chopped (1 1/2 cups)

olive oil

kosher salt and freshly ground black pepper

black beans, drained and rinsed

original Ro-Tel (tomatoes + chiles)

ground cumin

smoked paprika

garlic powder

dried oregano

sea salt

freshly ground black pepper

to 12 taco-sized corn tortillas

canola or vegetable oil

suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)