Pre-heat the oven to 200°C/400°F
Slice the sweet potatoes in half and roast them in the oven until tender (about 45 mins).
Finely slice the onion and chop the garlic.
Heat up a pan and add the olive oil and onion.
Cook for 3 minutes then add the garlic.
Fry for another minute or so then add the tomatoes and leave to simmer on a low-medium heat for 10 minutes. Add the cumin, paprika, salt, pepper and oregano about halfway through.
Drain and rinse the black beans and add to pan, simmering for another ten minutes.
Peel, de-stone and thinly slice the avocado.
The sweet potatoes should be ready now too – it’s time to make our burritos!
Scoop out the sweet potato “mash” from their peels, take out a wrap, layer some of the potato and spread with a fork.
Add the tomato/bean mix and avocado slices down the middle of the burrito.
Now garnish with avocado slices, sour cream, lime juice and cilantro.
Roll, and cook in a large pan for a 30 secs – 1 minute on each side. Tip for families: use the oven instead. Place the burrito in the oven for 3-5 minutes on 200°C/400°F.
Repeat with each burrito.
When they’re done, you’re done!
