Meghan Telpner’s Spicy Sweet Potato & Refried Bean Burrito

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2 cups sweet organic corn, cooked

1 cup tomatoes, chopped

1 bunch finely chopped cilantro

1 small red onion, finely chopped

1 red bell pepper, seeded and chopped

1 clove garlic, minced

1/4 cup lime juice

2 tablespoons olive oil

Sea salt to taste

2 Tbs olive oil

1 tsp cumin, ground

1 tsp coriander, ground

2 cloves garlic, minced

Pinch of cayenne

1/2 cup red onion, finely chopped

2 cups Black Beans, cooked

1 cup sweet potato, coarsely chopped

6-8 cherry tomatoes, quartered

1/4 cup water, if needed

1 tsp sea salt or more to taste

1/2 cup cashews, soaked

1/4 cup sunflower seeds, soaked

1/4 cup red pepper, chopped

1/2 lemon, juiced

1 Tbs cider vinegar

1/2 cup water

3/4 tsp sea salt

1 red pepper, julienned

1 avocado sliced

1/2 cup lightly packed cilantro leaves

2-4 cups, shredded lettuce

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