Preheat your oven to 200°C (400°F).

On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, chili powder, ½ teaspoon salt, and black pepper. Spread them in an even layer and roast for 20-25 minutes, stirring once, until tender and slightly caramelized.

While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened.

Add the minced garlic, bell pepper, and corn kernels to the skillet. Cook for another 4-5 minutes until the vegetables are just tender.

Stir in the black beans and remaining ½ teaspoon salt. Cook for 2 minutes, then remove the skillet from the heat.

Once the sweet potatoes are done, transfer them to a large mixing bowl. Add in the sautéed bean and veggie mixture, chopped cilantro, and lime juice. Gently stir to combine.

Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Divide the filling evenly between the 4 tortillas. If desired, add salsa, avocado, or shredded lettuce.

Fold in the sides of each tortilla, then roll up tightly into burritos. Optional: wrap in foil and bake at 180°C (350°F) for 5-10 minutes to crisp and heat through.

Serve immediately, or wrap tightly for meal prep or packed lunches.