1. Preheat oven to 424 degrees F (220 degrees C). Line a casserole dish with parchment paper or spray with oil.
2. In a large deep pan, saute onions and garlic with a dash of oil or vegetable broth until soft. Stir in the spices (mustard powder, paprika, cumin, chili powder, cayenne pepper), soy sauce, and fire roasted peppers.
3. With the back of a wooden spoon (or a potato masher), mash beans into the onion mixture. Add 1 1/2 cup of vegetable broth and mashed sweet potato to the pan. Stir and cook for 3-4 minutes. Add Taste test and add salt, pepper, and additional spices to taste.Add additional water if the mixture becomes too thick.
4. While the sweet potato mixture is cooking. in a medium pan, saute kale with the nutritional yeast and hot sauce until the kale is lightly cooked.

Assemble The Burritos

1. Place a large tortilla on a plate. Add 1/2 cup of the sweet potato mixture, 1/4 cup of kale, a couple slices of avocado, cilantro and green onion into each burrito. Tightly roll the tortilla into a burrito. Place “seam-down” on the pan. Continue until you use all the tortillas and sweet potato mixture.
2. Bake for 30 minutes until light golden brown on top. Drizzle with vegan cheese sauce, garnish with cilantro and green onion.
3. Leave to cool, wrap and place in a freezer safe container to freeze.