Slice bell peppers and onion into thin strips.
Cut the cauliflower into small florets.
Place the sliced produce to a large mixing bowl. Combine with the lime juice, taco seasoning, olive oil, and roasted minced garlic.
Place the seasoned vegetables on a sheet tray and roast in the oven at 425F (218.3C) for 15 minutes.
While the vegetables are cooking, drain the can of black beans and add them to a microwave safe bowl. Microwave for 1 minute to heat.
Mix the beans with the pico de gallo, cumin, salt, and pepper.
Microwave the tortillas for 10 seconds. Slice the avocado into thin slices.
To build each taco, place the avocado slices first, followed by the roasted vegetables, and then spoon the beans on top.
Garnish with extra chopped cilantro.

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 small yellow onion
1 cauliflower head
1 large lime’s juice
1 tablespoon taco seasoning
1 teaspoon toasted minced garlic
2 tablespoon olive oil
1/2 teaspoon cilantro flakes
1 can black beans, drained
1/2 cup pico de gallo
1/4 teaspoon cumin
1/4 teaspoon sea salt
1/4 teaspoon back pepper
1 large avocado
mini corn tortillas