Instructions: Peel and cube sweet potato into smallish bite size pieces. Cube Tempeh into small bite sized pieces. Steam Tempeh and potato cubes for 10-15 minutes until tender. About 2 minutes before they are done, add the corn (youll have to use a steamer basket with small holes). In the meantime, warm tortillas in the oven. Spread each with 1/2 of black beans. When the Tempeh, sweet potato and corn is done, add 1/2 of the mixture to each burrito, and then add 1/2 of taco sauce to each. Roll up tightly and serve.

These make great lunches; you can wrap them tightly in aluminum (tin) foil and they will keep all day.

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