These delicious burritos make a crowd-pleasing meal, and are also great to freeze to enjoy at a moment's notice!
Preheat oven to 425 degrees.
Peel and chop sweet potatoes into small cubes. Chop jalepeno pepper, red onion, and bell pepper. Toss all vegetables in a large bowl with 2 tbsp lime juice, cumin, chili powder, garlic powder, salt and pepper.
Spread vegetables out on a large baking sheet lined with parchment paper (or silicone baking mat). Roast for about 20 minutes, until potatoes are just tender.
Transfer roasted vegetables from baking sheet into a large bowl. Stir in beans, cilantro, and reamining 2 tbl lime juice. Taste and adjust spices, if desired.
Assemble burritos by arranging a portion of the sweet potato bean mixture down the center of the tortilla. Pour a line of salsa on top. Fold the two ends in and roll the burrito up.
Warm in the oven or microwave to eat immediately.
To freeze: Wrap burritos in wax paper, then in foil to hold them together. When ready to eat, pull out of freezer and microwave for 2 minutes, then turn over and microwave 1 minute more.
If I am going to freeze these, I usually make a double recipe and make 16 burritos.