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. Add a little hot water if it needs it to stop it sticking.
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!