Step 1

Prepare the vegetables: give the sweet potatoes a small dice, the bell peppers a medium dice, the red onion a medium dice (or wedges), and cut the jalapeño into half moons. (I keep the seeds!)

Step 2

Toss the vegetables with oil, salt, cumin, and oregano. Spread out on a baking sheet and bake on 375ºF for 30-35 minutes or until soft and fully cooked. Toss once or twice mid-way through cooking.

Step 3

For the tempeh: break the tempeh into large pieces and place in a food processor. Pulse just until small ragged pieces are formed. (You do not want a paste here.)

Step 4

In a large skillet, heat the oil over medium heat. Add the tempeh and the chorizo seasoning and pan-fry for about 5 minutes, stirring occasionally, or until the pieces begin to develop a little flavor and crispy texture.

Step 5

For serving: Warm the beans in a small pot on the stove (or in the microwave) until they’re smooth and spreadable. Warm the tortillas either by lightly toasting each side in a dry skillet or by microwaving them wrapped in a damp kitchen towel. Spread some beans on the base of each tortilla.

Step 6

Then add the tempeh chorizo (it will stick to the beans!), and finally add the roasted vegetables.

Step 7

Squeeze lime juice over each taco and top with your desired toppings - thinly sliced avocado, salsa, and cilantro. Enjoy!