Black Bean, Sweet Potato, Tofu and Soyrizo Taco Filling

Ingredients

• 1 large sweet potato, peeled and diced; use 1 cup cooked for the filling and save the remaining diced sweet potato for another use
• 1 tsp olive oil
• 1 cup finely diced onion, or 1 tsp onion powder
• 1 clove garlic, minced, or ¼ tsp garlic powder
• 8 oz. extra-firm tofu (½ block), cut into ⅓-inch dice
• 6 oz. Soyrizo (vegan chorizo)
• 1 can black beans, drained but not rinsed
• 1 tsp smoked paprika
• ½ tsp salt
• 2 green onions, thinly sliced
• Corn tortillas
• Avocado, salsa, chopped cilantro, and/or cabbage slaw, for topping

Equipment Needed

Directions

1. Preheat the oven to 350°F (175°C). Toss the diced sweet potato with olive oil and spread it on a baking sheet. Roast until tender, about 25–30 minutes. Measure 1 cup for the filling; save the remaining diced sweet potato for another use. The roasted sweet potato can be prepared up to 4 days ahead and refrigerated.
2. Heat a large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly and taking care not to burn it. If using onion powder and garlic powder instead, add them with the smoked paprika in step 5.
4. Add the Soyrizo and cook for 2–3 minutes, breaking it up with a spatula.
5. Add the tofu, smoked paprika, salt, and onion powder, and garlic powder (if using). Cook for 4–5 minutes, stirring occasionally.
6. Add the drained black beans and 1 cup roasted sweet potato. Stir gently and cook for 5–7 minutes, until heated through.
7. Warm the corn tortillas. Fill each tortilla with the taco filling and top with sliced green onions, avocado, salsa, chopped cilantro, and/or cabbage slaw.

Nutritional Facts

Calories

300

Fat

10g

Saturated Fat

1g

Sodium

1mg

Carbohydrates

33g

Fiber

10g

Sugar

4g

Protein

19g