preheat your oven to 375°f (190°c).

in a large skillet, heat 1/4 cup of avocado oil over medium heat. add the finely diced onions and minced garlic. sauté until onions are translucent, about 3-4 minutes.

add the rinsed and drained black beans, diced sweet potato, and taco seasoning to the skillet. sauté for another 6-8 minutes or until the sweet potatoes are tender. set aside.

in a blender, combine the extra firm tofu, vegan cream cheese, nutritional yeast, garlic powder, unsweetened plain almond milk, onion powder, and sea salt. blend until smooth to make the cream sauce.

add the cream sauce to the sautéed mixture and stir until well combined.

in a 9 inch baking dish, start layering. begin with 4 tortillas at the bottom of the dish.

spread half of the sautéed mixture evenly over the tortillas.

pour 1 cup of marinara sauce over the mixture. add another layer of 4 tortillas on top of the sauce.

spread the remaining half of the sautéed mixture evenly over the tortillas. pour another 1 cup of marinara sauce over the sautéed mixture.

place the remaining 4 tortillas on top of the sauce. sprinkle vegan cheese evenly over the top layer of tortillas or drizzle if using miyoko's liquid vegan mozzarella.

bake in the preheated oven for 25 minutes or until the casserole is heated through and the cheese is melted and bubbly.

remove from the oven and let it cool slightly before serving.