Vegan Sweet Potato Black Bean Burrito Filling

Extra Virgin Olive Oil or Coconut oil, 4 tbsp, divided (half for the onions and peppers, half for the sweet potatoes)
Onion, raw, chopped or sliced, 1 large
Red Bell Pepper, raw, chopped or sliced, 1 large
Tofurkey, ground, Chorizo Style, 1 pkg
Diced Tomatoes & Green Chilies (RoTel), 1 can
White Rice, long grain, uncooked, 1 cup
Sweet Potato, cubed, 1 large
Garlic powder, .5 tsp
Cumin powder, .5 tsp
Chili powder, 1 tsp
Salt, .5 tsp
Black Beans, 1 16 oz can

Garnish with fresh cilantro and avocado! Mmmmm!

Begin with cooking the rice, since you will be able to prepare the other things in this recipe while it is cooking. Instead of following the rice package instructions, use these: Bring 1 cup of water and 1 can of Rotel to a boil. Add in 1 cup uncooked rice, cover and reduce heat to low for 15 minutes. Remove from heat and let sit (still covered) for 5 more minutes.

While the rice cooks, prepare the sweet potato: peel, cube and steam for about 10-15 minutes. When they are finished steaming, they should be soft enough to fork, but still a bit firm.

While the sweet potatoes are steaming, prepare your onions and bell pepper: saute the onion and bell pepper in coconut or olive oil on medium heat until soft, about 5 minutes. Stir in the Tofurkey. Remove from heat and set aside.

Once the sweet potatoes have finished steaming, transfer them to their own pan and saute them in coconut or olive oil with cumin, garlic, chili powder and salt until a little browned, stirring frequently, about 5 minutes. Stir in the black beans and remove from heat.

Now that everything is finished cooking, we can bring them together! Put everything into a large bowl or pot. Gently stir around until all ingredients are well-incorporated. Enjoy!

Serving Size: makes about 16 half cup servings