Preheat oven to 400ºf/200ºC. 

Wash and dry sweet potato. Pierce with a fork and wrap with aluminum foil. Place in the oven and bake for 30 minutes. When the 30-minute timer is up, turn the oven off and allow the sweet potato to cool in the oven for 15 minutes before removing it. 

In a small mixing bowl combine Tofutti sour cream and salsa, and mix well. Set aside. 

Make tofu “eggs” or scramble JUST Egg egg replacement. Set aside. 

Chop sweet potato into cubes. 

In a skillet, add olive oil, sweet potato cubes, onion, red bell pepper, chipotle chili powder and salt. 

Cook 6-8 minutes or until sweet potato is lightly browned and onions and peppers are soft. Remove from heat and set aside.  

To assemble burritos, first warm tortillas in pan or microwave (10 seconds). 

Lay burrito tortilla on a flat work surface to provide ample space for filling then rolling. 

Add 1-2 Tbsp Tofutti salsa mixture, ¼ of the “egg,” 2 Tbsp black beans, ½- 3/4 cup of the sweet potato fajita mixture, ¼ of the avocado slices, a small handful of sprouts, and chopped cilantro. (Place all ingredients together in the lower bottom area of the tortilla closest to you.)

Fold in opposite sides of the burritos and then roll away from you.

Repeat this step with the rest of the tortillas. 

Serve warm, as is, or lightly grill in a hot skillet before serving.