• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and dice sweet potato into 1/2-inch pieces. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

• Toss bell pepper, sweet potato, and sliced onion on a baking sheet with a large drizzle of oil, Fajita Spice Blend, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide veggies between 2 sheets; roast on top and middle racks.)

• While veggies roast, dice tomato into 1/4-inch pieces. Roughly chop cilantro. Quarter lime. Mince jalapeño, removing ribs and seeds for less heat. • In a medium bowl, combine tomato, minced onion, cilantro, juice from half the lime, a pinch of salt and pepper, and as much jalapeño as you like. • In a small bowl, whisk to combine vegan mayo and guacamole. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add beans, Tex-Mex paste, 1/2 cup water (1⁄3 cup for 4 servings), salt, and pepper. Simmer until thickened, 5-10 minutes. • Keep covered off heat until ready to serve.

• Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a second baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. • Bake on middle rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, wait for veggies to finish roasting, then transfer veggies to a large bowl. Divide tortillas between baking sheets and bake on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully—tortillas can quickly go from toasted to burned!

• Divide tostadas between plates; spread each with beans. Top with roasted veggies, salsa, and creamy guacamole. Serve with remaining lime wedges on the side.