Sauté white onion in avocado oil for about 5 minutes over medium heat then add in sweet potatoes. Pour in 2 tbsp water and cover for about 10 minutes.
Once the potatoes are soft, add chopped cauliflower florets and cover for another 5 minutes. Add drained and rinsed black beans and add your seasonings. Try the mixture and add more seasonings as needed. Stir to combine then add to your tortillas - I used @sietefoods almond flour tortillas!
Roll them up the best you can and place the rolled side down on the baking dish. Cover with sauce & cheese then bake for 20 minutes at 350 degrees.
Top with Greek yogurt, avo, Pico de Gallo, cilantro and fresh diced jalapeño!