For the roasted veggies: Preheat oven to 400F. Cut and slice cauliflower, red bell pepper and red onion into florets and slices and toss with olive oil, paprika, chili powder, cumin and salt. Place on a baking sheet (line with parchment paper for easy clean up) and roast for 20 minutes

For the guacamole: While the veggies are roasting, make the guacamole by slicing open the avocado, remove the pit, and scoop the flesh into a bowl. Squeeze in lime juice, add salt, diced red onion and mix together. Taste to decide if you need more salt. Spoon into a bowl for serving

For the chipotle sauce: Prepare the Chipotles: If you prefer less heat, remove the seeds from the chipotle peppers. Chop the peppers finely

Mix Ingredients: In a medium bowl, combine the Greek yogurt, chopped chipotles, adobo sauce, minced garlic, lime juice, and smoked paprika (if using). Stir until all the ingredients are well incorporated

Season: Taste the sauce and add salt and pepper as needed. You can also adjust the heat by adding more chipotle peppers or adobo sauce

Putting it all together: Set out bowls of roasted veggies, guacamole, chipotle sauce, lime wedges, chopped cilantro, and corn tortillas. Either assemble them for your guests or let them customize with their own toppings