preheat your oven to 400 degrees fahrenheit (200 degrees celsius).

prepare the sweet potatoes by cutting them into slices about 1/4 inch thick. coat them well in avocado oil and spread them out on a baking sheet.

bake the sweet potatoes for 12-15 minutes until they are slightly golden brown. then, remove them from the oven, flip the slices, and bake for another 10-15 minutes, depending on thickness, until they are fully cooked and slightly crispy.

while the sweet potatoes are baking, prepare the tofu layer. in a pan, heat some avocado oil over medium-high heat. add the finely diced onion and minced garlic cloves, and sauté until translucent, about 5-7 minutes.

add the crumbled tofu to the pan along with the enchilada sauce, tomato paste, taco seasoning, sea salt, and pepper. cook for 7-8 minutes or until the sauce thickens and is no longer watery.

once the sweet potatoes are cooked, place them closer together, spread the tofu mixture evenly over them and sprinkle with vegan cheese of choice. try to cover the potatoes as much as possible so the edges do not burn. return the baking sheet to the oven and bake for another 10 minutes or until the cheese is melted and bubbly.

remove the sweet potatoes from the oven and begin layering. spread store-bought guacamole over the tofu layer, followed by refried black beans, salsa, and roasted corn.

garnish the layered sweet potatoes with fresh cilantro or herbs. cut into slices as you would a pizza and serve hot. enjoy your southwestern protein packed layered sweet potatoes!