1-First: preheat the oven to 425°F (220°C). Prepare vegetables by washing and chopping the 3 medium Tomatoes (cored, seeded, and diced, about 1 1/2 cups), 2 ears of corn kernels cut from the cob (1 1/2 cups), 1 zucchini diced (1 1/2 heaping cups), 1 medium yellow squash diced (1 1/2 heaping cups), 3/4 of a yellow onion chopped (just under 1 cup), and 1 red bell pepper diced (1 cup). Also, drain and rinse 1 cup canned black beans.

2-Next: toss the chopped vegetables in 1 1/2 tablespoons olive oil, 1 1/2 tablespoons canola oil, 1 teaspoon cumin, and 1 teaspoon chili powder divided, along with salt and pepper to taste. Spread them evenly on a baking sheet for roasting.

3-Then: roast the vegetables in the oven for 20-25 minutes, stirring halfway through to get that perfect caramelized edge. While they cook, warm the 10 corn tortillas in a skillet or oven until they are soft and pliable.

4-After that: in a mixing bowl, combine the roasted vegetables with the warmed black beans. Add 1/3 cup chopped cilantro and 1 1/2 tablespoons lime juice, then mix gently and adjust seasoning if needed.

5-Finally: assemble your tacos by spooning the mixture onto the warmed tortillas and topping with optional items like queso fresco, sour cream, or Mexican hot sauce. Serve right away for the best taste and texture. Adaptation notes include using certified gluten-free corn tortillas or vegan toppings to fit your needs.