Ingredients

1 to 2 medium sweet potatoes, cut into 1/2-inch cubes

1 15-oz can black beans, drained and rinsed

1/2 medium yellow onion, diced

1 jalapeño, stemmed, seeded, and minced

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

Olive oil

Apple cider vinegar

10-12 corn tortillas (use GF if desired)

Tofu “cheese” crumbles (1 C crumbled extra firm tofu, 1 tsp salt, 2 tbsp Nutritional Yeast)

Garnishes: 1/2 cup salsa, avocado, fresh cilantro, lime wedges

Instructions

1. Preheat oven to 425F. 
2. Coat the sweet potatoes in about 2 tbsp of oil, salt, chili powder, and cumin. Then put on a baking sheet in the oven for about 15 minutes. Stir and flip, then roast another 15 minutes. 
3. While this is roasting, saute the onions in about a tbsp of oil. Just before they are soft, add the garlic and jalapeño, saute for another minute. Then add the drained and rinsed black beans and a splash of apple cider vinegar. Cook until hot.
4. Crumble extra firm tofu into a bowl, add salt and nutritional yeast. Mix well. This is your cheese!
5.  Warm the tortillas in a dry skillet or in the microwave. 
6. Let everyone fill their tacos with sweet potatoes, beans, avocado, salsa, cilantro, and cheese! Yum!