Preheat your oven to 425°F (220°C). This high heat is crucial for getting those delicious caramelized edges on your veggies.
In a large mixing bowl, combine the cauliflower florets, sliced bell peppers, and chopped sweet onion.
In a separate small bowl, whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, black pepper, and minced garlic until well combined.
Pour the marinade over the vegetables in the mixing bowl. Toss everything together until the vegetables are evenly coated with the marinade.
Spread the coated vegetables evenly on a large baking sheet. Make sure not to overcrowd the pan; this will ensure even roasting. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly charred, flipping halfway through.
After 20-25 minutes, remove the baking sheet from the oven and stir in the drained and rinsed black beans. Return to the oven for an additional 5-10 minutes until the beans are heated through.
Once everything is roasted and ready, remove the sheet pan from the oven. Stir in the chopped fresh cilantro for added freshness.
To serve, warm the tortillas in a dry skillet or microwave. Fill each tortilla with the roasted cauliflower and black bean mixture. Top with sliced avocado, crumbled cotija cheese, a dollop of sour cream, and lime wedges on the side.
