Warm a skillet on medium heat, and add oil.

Add the shallots and peppers to sauté until soft.

Add in the sweet potatoes and a pinch of sea salt. Cover the pan and cook on medium-low heat, until the potatoes are fairly tender (about 15-20 minutes).

In the meantime chop up your gluten free vegan sausage. It should be about the same size as the diced potato.

Once the sweet potato is tender, add the sausage, and black beans.

Then stir in the cumin, smoked paprika, and salt.

Continue to cook for another 10 minutes, until the sweet potatoes are tender. Then stir in chopped spinach, and cook another 5 minutes.

Warm up your gluten-free vegan tortillas in a skillet & fill them. Wrap it in a burrito shape, then serve hot!