Add the black beans to a microwave-safe bowl and heat on high for 30-90 seconds, until warmed. Stir in the cumin and a pinch of salt, then mash with the back of a fork. Set aside.

Spray a skillet with cooking spray and heat over medium. Cook each tortilla for 1-2 minutes per side, until crispy, spraying the skillet lightly before cooking each tortilla. Set aside.

Heat oil in the same skillet over medium heat. Add the tofu crumbles, nutritional yeast, and chili powder. Season with salt and pepper. Cook 4-6 minutes, stirring occasionally, until the tofu is golden and crispy in spots.

Top the tortillas with the smashed black beans, tofu scramble, and salsa. Serve immediately.

Meal Prep Tip: Store the cooked tofu scramble and mashed beans separately in airtight containers in the fridge. When ready to eat, quickly reheat the tofu and beans, fry the tortillas (optional), then assemble.