Heat a large skillet over medium high heat. Add onions and soy sauce and cover with a lid for about two minutes to allow onions to begin to sweat. Removed lid and stir with a spatula and saute for another 2-3 minutes. Add remaining spices and sausage and saute for 3 minutes, stirring constantly, until spices are fragrant and sausage has begun to brown. Add potatoes and black beans to the skillet and mix until heated through. Remove from heat and add to a mixing bowl. Set aside to allow to cool for about 10 minutes.
Add vegan cheese to mixing bowl and fold in until evenly distributed.
To fill the wontons, place a wonton wrapper on a flat surface. Dip a finger into the water and moisten the edges of the wrapper. Place a generous spoonful of the chorizo mixture into the center to the wonton. Fold over to create a triangular shape. Pinch the edges of the wonton together to secure it. Place on a plate and set aside. Repeat this process until all of the filing is gone. This should make between 20 and 25 wontons.
Pour the oil into a medium saucepan. Heat over medium high heat until oil begins to shimmer. If you have a candy thermometer, heat the until oil is 350 degrees F. Gently add wontons to the hot oil using metal tongs or a slotted metal spoon. Cook the wontons for 3-4 minutes on each side until golden brown. Reduce the heat to medium low and continue to monitor cooking heat to prevent wontons from burning.Cook 3-4 wontons at a time to avoid overcrowding the pan. Remove cooked wontons from oil and strain on a plate lined with paper towels to remove excess oil.
Place the slightly cooled wontons on a serving plate and serve with guacamole for a crispy flavorful dish that's perfect for parties, potlucks, and festive get togethers!