Rethinking Mexican Night

This. This.  Forget what you know, leave the tacos behind and get on my level.  At 420F roast up some halved sweet potatoes,  then over medium high give some red kidney beans some heat. Give it 5, then roughly mash.  Roughly chop some tomatoes and finely cube some tofu,  stir in chili powder, cumin, salt and pepper, cover and reduce the heat. Simple! Once your potatoes are roasted, using a spoon, hollow out the middle, fill with vegan mexi goodness and top with scallions. I added fat free sour cream because.  Why not!

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