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1
Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper.
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2
Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through.
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3
The vegetables should be tender but not mushy at the end of cooking time.
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4
Let the vegetable mixture cool.
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5
Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice.
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6
Taste the mixture and add additional salt and pepper to taste, if needed.
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7
Refrigerate the mixture until ready to assemble the burritos or use immediately.
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8
Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel.
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9
Microwave for 15-20 seconds until the tortillas are pliable.
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10
Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.
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11
Fold in the sides of the tortilla and roll up.
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12
Place seam-side down on a baking sheet.
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13
Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
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14
Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown.
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15
Adjust the baking time as needed depending on if the filling has been refrigerated or not.
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16
For a softer tortilla, wrap each burrito in tin foil and heat through.
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17
Serve immediately.
