Eat the rainbow with this easy vegan taco recipe!
Preheat the oven to 180C and line two baking trays with baking paper.
Place the onion and bell peppers into a bowl, drizzle with olive oil, add a pinch of salt and pepper then toss to combine. Spread out onto one of the prepared baking trays and place in the oven for 25 minutes.
Add the sweetcorn and paprika to a bowl, stir to combine, sprinkle with salt and pepper then tip onto the second baking tray and roast for 30 minutes (stir halfway through). Drizzle the corn with oil and leave to cool.
Tip the beans into a bowl and mash with a fork. Heat the oil in a saucepan over a medium heat, add the garlic and stir for 30 seconds. Sprinkle in the cinnamon and cumin, add the beans and stir while adding a splash of water to loosen the mixture if necessary. Taste and season with salt and pepper if needed.
Add the chilli powder to a bowl, squeeze in lime juice, stir and mix in the tomatoes, spring onion and coriander leaves.
Scoop the avocado flesh into a bowl, squeeze in the lime juice and roughly mash with a fork.
Pack the tacos with the prepared ingredients, top with tomatoes, lime juice and coriander and pumpkin seeds.