Preheat your oven to 425°F (220°C). While the oven heats, prepare your vegetables by chopping the yellow squash, zucchini, onion, red bell pepper, and sweet potato into small, uniform chunks.
In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, and season generously with kosher salt and black pepper. Toss everything together until well coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20–25 minutes, stirring halfway through.
While the vegetables are roasting, heat a medium saucepan over medium heat. Add the drained black beans and the can of Ro-Tel. Stir in the ground cumin, smoked paprika, garlic powder, dried oregano, sea salt, and freshly ground black pepper. Cook for about 5–7 minutes.
In a skillet, add a little canola or vegetable oil over medium heat. Once heated, add the corn tortillas one at a time, warming each side for about 30 seconds until pliable.
Once the vegetables are roasted and the black bean mixture is ready, assemble your tacos with a warm tortilla, roasted vegetables, black bean mixture, and your favorite garnishes.
