(optional) Press your tofu. Place your block of tofu between two paper towels, between two pans. Stack heavy items on top of the whole arrangement, to press the water out of your tofu.
Preheat the oven to 425 °F. Put your sweet potatoes at the bottom of a large casserole dish. Roast them in the oven for 20-30 minutes, flipping once.
Cook your bell pepper and mushrooms in a pan on medium heat until soft, 5-15 minutes. Add oil/water if necessary.
Prepare the sofritas sauce. Combine the hatch green chiles, chipotle peppers, adobo sauce, salsa, oil, salt, granulated garlic, and (optional) sweetener in a blender or food processor and pulse until mostly smooth.
Make the sofritas. Add the soy chorizo to a pan on medium high heat and stir periodically, until cooked through (5-10 minutes). Next, add block of tofu to the pan. Scramble with your spatula/cooking utensil until fully scrambled and fully combined with the soy chorizo. Cook until tofu soaks up a bit of the color of the soy chorizo and begins to brown slightly (3-5 minutes). Next, add the sofritas sauce, ½ cup water, and the beans. Simmer covered for 15-20 minutes, adding more water as necessary.
By this point, all your ingredients should be cooked. You should have a pan of veggies, a pan of sofritas, and a casserole dish of sweet potato. Mix in the veggies with the sofritas, and pour this mixture into the casserole dish over the cooked sweet potatoes.
(optional) Mix in any cheese or vegan cheese into your dish, or leave on top. Crumble tortilla chips to make a layer on top.
Bake at 350 °F for 20 minutes, or until sufficiently browned / cheese melted.
Enjoy!