When using dry beans, soak and cook ⅔ cup (113 g.) of dry black beans according to the method if necessary.
Cook the sweet potato cubes, covered with water, in a medium pot over medium-high heat for about 15 minutes or until they’re soft. Drain the excess water and set the potatoes aside for now
Put a non-stick deep frying pan over medium-high heat and add the soy mince, black beans, chorizo seasoning and the cup of water.
Stir continuously until everything is cooked, then add the cooked sweet potato cubes.
Turn the heat off and stir occasionally for about 5 minutes until everything is heated through.
Divide the sweet potato mixture over 6 taco shells, serve with the optional toppings and enjoy!
Store the sweet potato mixture in an airtight container in the fridge, and consume within 3 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or non-stick frying pan to reheat the sweet potato mixture.