INGREDIENTS

• 3/4-pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 medium yellow onions, chopped 
• 1 jalapeno, seeded and sliced
• 2 tablespoons olive oil
• 1 teaspoon 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 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
• Sour cream and Cholula hot sauce for serving

DIRECTIONS

1. Preheat oven to 425∞F.  
2. Toss sweet potatoes cubes, onions, and jalapeno with olive oil on a large rimmed baking sheet.  Sprinkle 3/4 teaspoon salt, smoked paprika, chili powder, 1/2 teaspoon garlic powder and cumin over potatoes and toss again to coat well.  Bake 30-35 minutes tossing once, or until tender and golden.  
3. Meanwhile, make avocado crema.  Add avocado, Greek yogurt, lemon juice, 1/2 teaspoon garlic powder and 1/4 teaspoon salt.  Combine with an immersion blender until smooth.  
4. Remove potato mixture from the oven and mash half of the sweet potatoes.  Add drained beans to sheet pan of potatoes and mix together.  
5. Lay tortillas out and fill with sweet potato black bean filling. Top with some avocado crema, cheese, romaine, and salsa.  Sprinkle crushed tortillas chips over top, roll up and slice in half.  
6. Serve with sour cream and hot sauce if desired.