Boil sweet potato. Drain water and let it cool. Peel and chop into small chunks. Set aside.
In a food processor, mix tofu, vegan cheddar, tamari, chipotle in adobo, salt, and pepper.
In a bowl mix tofu mixture with black beans and sweet potato.
Spray a mini muffin tin with coconut oil spray. Bake at 350° for 20-25 minutes.
Garnish with a small slice of onion and a plum tomato sliced in half on a toothpick. I had to cut the toothpick to make it short enough to not stick out too high.