Preheat oven to 350°
Put the beans in a medium saucepan and cover with water. About a half inch over the beans. Bring to a boil and reduce to simmer. Add the spices and combine. Cook until the water evaporates and the beans are thick and creamy. Approximately 25 minutes. Stir frequently.
Sweet potato and tofu mixture
Heat the oil in a medium iron skillet on medium high heat. Add the sweet potatoes and cook for 10 minutes. They should begin to brown and soften. Reduce the heat to medium and add the mushrooms. Cook until they lose their water and brown. Approximately 7 minutes. Add the tofu 3 minutes into cooking the mushrooms. Add the spinach, garlic, spices, and lime juice and stir well to combine. Cook for 1 minute. Turn off the heat and stir in the cilantro.
Heat the tortillas in the oven for 3-4 minutes or until they’re warm.
Spread 3 tablespoons of beans down the center of the tortilla, add about a ½ cup of the potato tofu mixture then garnish with the tomatoes and extra cilantro if desired. Squeeze more lime juice over the taco if you like.