Dice the bell peppers. Rinse the black beans. Press excess water out of the tofu.
Slice the sweet potatoes in half. Lightly cover them in olive oil. Bake them face down in the oven at 425℉ for 45-55 minutes.
Heat the tofu in a pan with a splash of olive oil on low to medium heat. As the tofu cooks, use a fork to break the block of tofu into crumbles. Occasionally, mix the tofu so it doesn't stick to the pan. Cook for 8 minutes.
Sprinkle the taco seasoning into the tofu and ensure it's coated evenly. Add the black beans and cook for 2 more minutes. Continue to mix as it cooks.
Add a light drizzle of olive oil to your diced bell peppers. Pop the peppers in the oven, an air fryer, or stove top pan until they are your desired texture.
Add your sweet potato, peppers, tofu/black bean mixture to your tortilla. Enjoy!
