Ingredients
Method
Preheat the oven to 425°F.
Cook the sweet potatoes in the pressure cooker on high pressure with a trivet and one cup of water for 10 minutes (or steam them on the stove until done).
Add the sweet potatoes, lime juice, soy milk, nutritional yeast, cumin, and garlic powder to a large bowl, and mash well with a potato masher.
Add the red onion, cilantro, and black beans and mix well. Using a spoon, dollop a bit of mix onto the center of each tortilla. Roll the tortilla and place on a parchment-lined baking sheet with the flap face-down, so they don't unroll.
Bake for 30 minutes, flipping halfway.
Serve with WYW Cheese Sauce, Pico de Gallo, or Guacamole.
