2 cups veggie stock
1 large sweet potato, peeled and diced into 1" cubes
1 clove garlic, minced
1 jalapeño, minced
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon onion powder
salt and pepper, to taste
1 pound extra firm tofu, frozen and thawed
4 whole grain tortillas
1. Over high heat, pour the veggie broth into a large saute pan. Add in the sweet potatoes and cook for 5 minutes, covered. Add in the garlic, jalapeño and black beans as well as all of the spices. Cook 5 more minutes, covered, stirring occasionally.
2. Add in the tofu either by crumbling it or cubing it. Cook until the veggie broth is pretty much absorbed, about 7 minutes.
3. When the tofu is all heated through and you are sure the sweet potatoes are tender, mash a bit with a potato masher.
4. Divide filling between the 4 tortillas and fold in half. You may want to use a knife and fork.
You can serve these with vegan cheese, vegan sour cream and hot sauce.