Preheat the oven to 450 degrees F. Line two large baking sheets with foil or parchment paper and set aside.
Place the vegetables in a large mixing bowl or casserole dish. Drizzle with the olive oil and toss well to coat.
In a small bowl, combine the chili powder, paprika, cumin, garlic powder, oregano, and salt and pepper. Mix the seasonings together, then add to the bowl of vegetables. Toss well to coat.
Divide the vegetables among the two lined sheet pans. Smooth out the vegetables so they are in a single layer as much as possible.
Place the pans in the oven to roast. Give the vegetables a stir after 15 minutes, then bake 5-10 minutes longer until tender and lightly browned.
Serve the roasted vegetables immediately with warmed tortillas and your favorite toppings.
Nutritional information does not include tortillas or optional toppings.Storing and freezingStore any leftovers covered and refrigerated for up to 5 days. Or they can be frozen for up to 3 months.To freeze, first remove the vegetables from the baking sheets and allow them to cool completely. Then place them in a freezer-safe container with a lid and freeze. When you're ready to enjoy them, allow the container to defrost in the refrigerator overnight before reheating.