edges are brown and the peppers are tender with a knife.
while the broccoli and peppers roast, wrap the tortillas in aluminum foil and place on the lower rack in oven. make the pinto mash.
when the broccoli and peppers are done, remove from the oven, stir in the lime zest and juice, and keep covered until ready to serve.
place all the ingredients in a medium pot. stir together. heat through on medium heat, about 6-8 minutes. using a fork, gently mash the beans until broken. turn heat to low and keep warm until ready to eat.
to assemble the tacos, set out the roasting pan of broccoli and peppers along with the 