Space two baking racks evenly in your oven, then preheat to 450 degrees Fahrenheit.

Line three baking sheets with parchment paper and put aside.

Dice broccoli, pepper, and onion into 1/2-inch pieces, using only the florets of the broccoli and reserving the stalky portion for other purposes (like my 5-Minute Sweet Tropical Broccoli Slaw).

Do your best to separate the layers of the onion. The better separated they are, the better the pieces will roast.

Transfer chopped veggies to a large bowl. Drizzle tahini over top and toss until the tahini coats the veggies evenly.

Add garlic powder, onion powder, black pepper, chili powder, smoked paprika, and salt, sprinkling evenly over the ingredients to avoid spice clumps. Mix again until evenly distributed.

Divide filling between two prepared baking sheets, making sure the veggies are spaced evenly to ensure even roasting and chewy texture instead of getting soft and mushy.

Put both pans into the oven and bake for 20-25 minutes, rotating the pans halfway through the baking.

While the filling is baking, prepare your 3-Ingredient Vegan Sunflower Seed Sour Cream and Pico de Gallo [Fresh Raw Salsa] if you don't already have them or a suitable alternative on hand.

Arrange 8 corn tortillas evenly on your third prepared baking sheet, overlapping them as little as possible, and put aside.

Remove the taco filling from the oven when the pieces are nicely browned, or blackened in some areas, and the chickpeas are dry and chewy - but leave the oven on.

Quickly switch oven to broil and toast tortillas on the rack closest to the heating element for 1-2 minutes. You can also toast your tortillas elsewhere while your filling is finishing baking in the oven. The tortillas will have some nice browned spots but should still be pliable when ready.

Assemble your tacos, either all at once, or put the filling in a bowl and bring it along with the tortillas, vegan sour cream, and pico de gallo or salsa to the table for people to assemble themselves individually: In each tortilla, put about 1/3-1/2 cup of filling, then top with fresh pico de gallo (or store-bought salsa) and vegan sunflower seed sour cream (or other vegan sour cream or unsweetened vegan yogurt). You can garnish with fresh cilantro or finely chopped leafy greens as a nice optional (though unnecessary) touch.

Enjoy!