1-2 tablespoons canola oil

1 large sweet potato, diced small

1 medium red bell pepper, sliced into thin strips

2-3 cloves garlic, minced

1 cup sweet corn (frozen is fine, just make sure to thaw it first)

1 (15 ounce) can black beans, rinsed and drained

1 1/2 cups cooked brown rice (or grain of your choice)

1/4 teaspoon good-quality smoked salt, optional (regular salt works well too)

pinch or two of red pepper flakes

Juice of 1 lime

1 cup shredded purple cabbage

1 avocado, diced

Non-dairy sour cream, optional

Lime wedges for garnish

4 whole grain flour tortillas (or whatever type of soft tortilla you enjoy most)


1. In a large cast iron skillet, over medium heat, add the oil and saute the sweet potatoes until they turn slightly golden. Cover the skillet with a lid and let the potatoes steam a bit to soften them, about 8 minutes. Check to make sure they don’t burn and add a few splashes of water if they start to stick.

2. Add in bell pepper strips and saute for about 5 minutes. Stir in the garlic and corn and saute a few more minutes. Check to make sure the sweet potatoes are tender. If they aren’t, saute until they are easily pierced with a knife.

3. Add beans, rice, smoked salt, and red pepper flakes. Stir to combine everything.

4. Add in lime juice and any additional seasonings you like (cumin, cayenne, ground pepper, etc).

5. Cook the mixture until heated through and then remove the skillet from heat.

6. Grab a tortilla and spread it with sour cream (if using), place a nice portion of filling on top, and add the cabbage and avocado. Roll your tortilla up, burrito-style, and serve with lime wedges, salsa, additional sour cream, and chips!