Instructions

1. Preheat oven to 425 degrees F. In a large bowl, toss together the swseet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place about 6 tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place appx. ½ c. of mixture into the center of the tortilla and sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need. (The filling will stay good in the refrigerator for a couple of days).
4. Bake in a 375 degree oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time for a couple minutes longer if the filling has been refrigerated. If you like a crispier burrito, spray or brush with extra virgin olive oil before baking to give it more of a crispy texture.
5. If you have any leftover, you can wrap them in foil and freeze the extra burritos. To reheat, simply unwrap them from the foil, then wrap it in a wet paper towel and heat for 3 minutes in the microwave, turning over half way through.