Step 1

Preheat oven to 425F. Line an extra large baking sheet with parchment paper.

Step 2

Place sweet potatoes, cauliflower, beans and bell pepper on baking sheet. Drizzle with oil and sprinkle with cumin, smoked paprika, garlic powder and salt. Toss to combine and cook for 30-35 minutes, stirring after 20 minutes.

Step 3

Meanwhile, make chipotle tahini sauce by placing all ingredients in a blender (add tahini last, I use my Nutribullet) and blend until smooth and creamy. Taste and adjust salt if needed. It should be able to be drizzled with a fork so add more water if needed (I used 6 tbsp). It’ll thicken in the fridge, too.

Step 4

Warm tortillas. Place cooked veggies in tortillas and top with a drizzle of tahini sauce, a good spoonful of guacamole, and romaine or cabbage for crunch.