Preheat oven to 400 degrees F.
Combine all diced veggies with garlic, olive oil, cumin, salt and pepper.
Divide among 2 baking sheets lined with aluminum foil and lightly sprayed with cooking spray.
Roast in preheated oven for 35-45 minutes, tossing the veggies and rotating the pans halfway through. I like my veggies on the crispy side so I opt towards the 40-45 minute range but you can roast them according to your liking.
While the veggies are roasting, you can make the avocado chipotle cream.
Combine all ingredients in food processor and blend until pureed.
Once veggies are roasted, toss them with black beans.
Place corn tortillas on baking sheet, top with about 1/2-3/4 cup of veggie mixture and sprinkle with cheese.
Place back in oven and bake another 10 minutes, until cheese is melted and tortillas are a little crispy.
Top with chipotle avocado cream, a squeeze of lime juice, and enjoy!