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Preheat oven to 425F. Place diced sweet potatoes on a parchment lined baking sheet, drizzle with olive oil and salt, toss to coat evenly, and bake for 20-30 minutes, tossing occasionally until tender. Remove and allow to cool.
In a food processor, add black beans, onion, garlic, salt, cumin and olive oil. Puree until smooth.
Using ½ cup Souper Cubes, place ¼ cup of black bean filling in each cube, top with vegan cheese, then add diced sweet potato. Store in freezer.
When ready to eat, reheat in a covered pot with a splash of water over low heat or in the microwave. Build your burrito with lettuce, avocado and hot sauce.