Peel and cut sweet potato into 1/4" dice. Drain and rinse black beans. Peel and halve onion. Cut halves into ¼” dice. Stem, seed, and cut red bell pepper into 1/4" dice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" slices.

Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add onion to hot pan and cook until translucent and aromatic, 1-2 minutes. Add sweet potato, red bell pepper, and 2 Tbsp. water and reduce heat to medium. Cover and cook 7-10 minutes, or until sweet potatoes are barely fork tender. Add black beans, taco seasoning (to taste), 1/2 tsp. salt, and 1/4 tsp. pepper. Cook 1 minute, stirring frequently, or until warmed through.

Combine red cabbage and goddess dressing in a mixing bowl. Add 1/4 tsp. salt and a pinch of pepper, toss together, and refrigerate. Place salsa verde in two serving dishes and refrigerate until ready to serve.

Wrap tortillas in foil and place in oven 5 minutes, or until warm and pliable.

Place warmed tortillas on a flat surface. Add a dollop of sweet potato-black bean filling (to taste) in center of tortillas. Top with avocado slices and slaw. Fold the sides of burrito in and gently roll burrito away from you while keeping filling tucked in. Once burrito is assembled, place seam side down on plate to steam the seam shut.

Slice burrito in half and serve with salsa verde on the side.