Love Burrito

Soak black beans and cashews separately in water overnight. Add dried chipotle pepper, chopped onion, and bouillon cube to black beans and boil until tender. Strain and set aside. *For a shortcut, you can use organic canned beans
Preheat oven to 400 degrees and place sweet potato whole in oven and bake for 30 minutes until tender.
While the potato is baking, steam rice according to package directions.
Prepare your pico de gallo by dicing the tomatoes and onions. Add them to a medium mixing bowl and toss in fresh chopped cilantro, lime juice, and salt and pepper to taste. Set aside.
Prepare the cashew cream by adding soaked cashews to blender with 1/4 cup of water, nutritional yeast, lemon juice, and salt. Blend until creamy sour cream texture is achieved, adding more water, a tablespoon at a time if needed and set aside.
Remove potatoes from the oven. Allow them to cool before cutting them in half and scooping the flesh out of the skins, discard skins and set potatoes aside for burrito assembly.
To assemble burrito, first warm a tortilla in a hot pan or briefly in the oven. Place the warm tortilla on a plate. Lay your prepared ingredients down one at a time in the center of the tortilla and top with sliced avocado and cashew cream. Fold in the outside edges of the tortilla to create an envelope then fold over the back of the tortilla and roll into a tightly wrapped burrito.
Serve with your favorite hot sauce and enjoy.

Rice $.72 (1 lb) | $.18

Black beans $1.58 (1 lb) | $.39

Chipotle pepper $1.49 (for 4) | $.37

Veggie bouillon cube $1.58 (for 24) | $.07

Onion $.32 (1 whole) | $.16

Avocado $.50 (1 whole) | $.50

Sweet potato $1.69 (1 lb) | $.42

Flour tortillas $1.49 (20 count) | $.15

Tomato $1.50 (3 pack) | $.50

Cilantro $.99 per bundle | $.25

Onion $.32 (1 whole) | $.16

Limes $.14 each | $.28

Raw cashews $4.99 (16 oz) | $.83

Lemon $1.99 (1 pound) | $.19

Nutritional yeast $3.00 (4oz) | $.18

1/4 teaspoon salt $.98 (26oz) | $.01

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