Roasted Sweet Potato and Cauliflower Tacos

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. In a large bowl, toss the sweet potato and cauliflower with the olive oil, chili powder, cumin, smoked paprika and two-thirds of the salt; spread in a single layer on the sheet pan.
3. Roast for 20 minutes, then stir, scatter the pinto beans over the vegetables and roast 10 to 12 minutes more, until the sweet potato is tender and browned at the edges.
4. While the vegetables roast, make the salsa: stir together the tomato, red onion, jalapeño, half of the cilantro, half of the lime juice and the remaining third of the salt; let it sit.
5. When the vegetables come out, drizzle them with the remaining half of the lime juice and toss.
6. Wrap the corn tortillas in foil and warm them in the oven for the last 5 minutes of roasting, or heat each in a dry skillet for about 30 seconds per side.
7. Fill each tortilla with the roasted vegetables and beans, spoon over the tomato salsa, and top with the queso fresco and the remaining half of the cilantro. Serve three tacos per person.