Sweet Potato Black Bean Burritos

3/4-pound sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 medium yellow onion, chopped
1 jalapeno, seeded and sliced
2 tablespoons olive oil
1 teaspoon Himalayan salt, divided
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder, divided
1/2 teaspoon cumin
1 ripe avocado
1/4 cup plain Greek yogurt
Juice of half a lemon
1 (15.5 ounce) can Michigan Black Beans, drained and rinsed
4 tortillas, burrito size
1 cup shredded cheddar cheese
Shredded romaine lettuce
1/2 cup mild salsa
1 cup crushed tortilla chips
Cholula hot sauce for serving