Spicy Black Bean and Sweet Potato Tacos with Avocado Crema and Toasted Pepitas

Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Make the black bean and tofu filling: While the sweet potatoes roast, drain and rinse the chickpeas. In a medium bowl, lightly mash about half of the chickpeas with a fork or potato masher. This will create a creamier texture. Add the remaining whole chickpeas, crumbled firm tofu, remaining 2 teaspoons of olive oil, garlic powder, cumin, chili powder, smoked paprika, and salt. Mix everything together until well combined. If the mixture seems a bit dry, add a tablespoon or two of water.

Toast the pepitas: Place the pepitas in a dry small skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they start to pop and become fragrant. Remove from heat and set aside.

Prepare the avocado crema: In a small bowl, mash the avocado with the juice of 1/4 lime and a pinch of salt until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.

Warm the tortillas: Warm the corn tortillas according to package directions. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.

Assemble the tacos: Spoon a generous amount of the black bean and sweet potato filling onto each warm tortilla. Top with a dollop of avocado crema and a sprinkle of toasted pepitas. Serve immediately.