Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.

Step 3

Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.

Step 4

Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.

Step 5

Heat the refried beans in a small sauce pan.

Step 6

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Step 7

To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.