Heat oven to 350oF.

Make chipotle sauce by combining all sauce ingredients in a bowl and whisking until incorporated.

Peel sweet potato and cut to medium dice. Medium-dice poblano and red onion. Place diced sweet potato into its own bowl; mix peppers and onion together into another bowl.

Whisk spices and oil together in another bowl; pour half of spices/oil mix into each bowl of vegetables, tossing together until fully coated.

Grab two baking sheets. Spread out the sweet potato on one and the peppers and onion on the other.

Bake both baking pans for 15—20 minutes; you want the sweet potatoes to be tender but not soft, and the peppers and onion to be the same. Once cooked, set aside to cool.

Heat comal or griddle for the tortillas.

In a saute pan, heat 2 teaspoons oil and saute Soyrizo until crisp. Add sweet potato, peppers and onions and cook on medium heat for 5 minutes.

Heat tortillas and fill with Soyrizo—vegetable mix. Top with chipotle sauce and other desired taco toppings such as cheese or vegan feta cheese.