Preheat the oven to 425 degrees.
In a bowl combine, sweet potatoes, tofu, oil, chipotle peppers, oregano, and chili lime seasoning. Mix well. Note: make sure you press some of the water out of the tofu before cooking. You can do this by putting your block of tofu between kitchen towels and placing a heavy can or object on top - for 15-20 minutes or longer, if you remember.
Pour onto baking sheet lined with foil. Bake for 15 minutes, flip with a metal spatula, and bake another 5 - 10 minutes. Potatoes should be cooked through and tofu should start to brown.
Meanwhile, place 1 Tbsp oil in a medium sauce pan and heat over medium high heat. Add uncooked quinoa, chili powder, and cumin. Toast for 3-5 minutes stirring occasionally. Add vegetable broth. Cover and bring to a boil. Once boiling, reduce to a simmer and cook for 15 - 20 minutes or until broth is absorbed and quinoa is cooked through.
In a large bowl, combine sweet potato and tofu with the quinoa. Add cilantro and lime juice. Stir to combine. Your filling is finally done!
In a food processor or blender, combine the avocado sauce ingredients - avocado, garlic, cilantro, salt, lime juice, and water. Blend well. Add water until it is the desired consistency.
Make your tacos! 3/4 cup quinoa filling + 1/4 cup black beans + 1 Tbsp avocado sauce + 1 tortilla