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Preheat the oven to 400 °F (200 °C). Line two large baking sheets with parchment paper.
Line the sweet potato cubes in a single layer on the baking sheets next to the sliced red bell peppers and red onion.
Spray oil over all the vegetables and sprinkle taco seasoning.
Stir the vegetables, making sure you don't mix the sweet potato cubes with the bell pepper or onions. You want to coat the vegetables evenly with oil and seasoning.
Bake the vegetables for 25 minutes at 400 °F (200 °C) until the sweet potato cubes are fork tender.
Let them cool down at room temperature, then use a fork to mash the sweet potatoes.
Meanwhile, in a non-stick saucepan, cook the black beans and corn with tomato paste, seasoning, and vegetable stock. Stir, cover, and simmer for 10 minutes. Remove from the heat and let it cool down.
To roll the burritos, place a large tortilla in front of you, spread the mashed sweet potato on the burrito, top up with the black bean and corn mixture, salsa, and vegan grated cheese, and roll it tightly while folding the sides.
Store the wrapped tortillas in foil and cook them in a sandwich press without the foil, to warm and melt the cheese.
Freeze the burritos for up to 1 month, and thaw them in the fridge the day before placing them in the sandwich press.