sweet potato and black bean burritos

• 2 medium sweet potatoes, peeled and cubed
• olive oil, to taste
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• kosher salt, to taste
• freshly ground black pepper, to taste
• ½ medium yellow onion, diced
• 1 jalapeño, seeded and diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• cayenne pepper, to taste
• 15 oz black beans(425 g), drained and rinsed
• ¾ cup corn(130 g)
• 3 large flour tortillas

FOR SERVING

• chopped lettuce
• diced tomato
• shredded vegan cheddar cheese
• guacamole

1. Preheat the oven to 400°F (200°C).
2. Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and black pepper. Toss until well-coated.
3. Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
4. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
5. To assemble a burrito, add one-third of the bean and corn mixture, one-third of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.