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1
Preheat oven to 350 F. Pierce sweet potatoes a few times with a fork and place them on a baking sheet that youve lined aluminum foil.
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2
Bake sweet potatoes until soft and easily pierced with a fork, about 1 hour.
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3
Remove from oven and slice potatoes in half lengthwise and allow them to cool slightly.
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4
Keep the oven on.
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5
Meanwhile, stack up the tortillas and wrap the stack in a sheet of aluminum foil.
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6
Place the packet in the oven (still at 350 F) and heat 15 minutes.
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7
Spoon out the flesh from the cooled sweet potatoes and place the flesh in a medium bowl.
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8
Discard skin.
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9
Add lime juice, cumin, cinnamon and nutmeg and mash until the potato mixture is smooth and well combined.
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10
In a small bowl, combine the sour cream with the hot sauce.
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11
Top the warm tortillas evenly with sweet potato mixture, some red onions, black beans, shredded cheese, sour cream mixture and salsa.
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12
Sprinkle with chopped cilantro.
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13
Fold in the sides of the tortilla and roll it up to seal.
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14
Serve warm.
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15
To freeze: Wrap each of the burritos with a sheet of aluminum foil and place in freezer.
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16
When ready to serve, heat burritos, still wrapped in foil and placed on a baking sheet, in the oven at 350 F for 35-40 minutes or until warm.
