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. (by Elisabeth Freeman) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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|Serving Size: 1 Serving (842g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 528 (24%)|
|Amt Per Serving||% DV|
|Total Fat 58.7g||78 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 0mg||0 %|
|Sodium 3897.6mg||134 %|
|Potassium 1829.5mg||48 %|
|Total Carbohydrate 344.8g||101 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 322.3g|
|Protein 72.5g||104 %|
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Calories per serving: 2200
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