In a medium skillet, heat one tablespoon of oil over medium heat. Once the oil is glistening, add the cubed sweet potatoes, diced onion, and taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes.
Once the sweet potatoes are fork-tender, add the beans and cook for 2-3 minutes or until the beans are warmed through. Remove the skillet from the heat.
Zest the lime into the skillet. Then cut that lime open and squeeze the juice of the lime into the sweet potato mixture. Stir to combine.
Warm tortillas slightly in a dry skillet or in the microwave, until soft and pliable.
Place ½ cup of the sweet potato mixture in the center of the warmed tortilla. Top with cheese and/or avocado if desired. Wrap up each burrito, folding up the bottom, then the sides, then rolling to seal. Serve immediately or cool to store.
Tortillas: Use corn, gluten-free, or flour tortillas. Beans: If using canned black beans, be sure to rinse and drain them before adding them to the skillet. And of course, feel free to substitute pinto beans for the black beans if desired. Taco Seasoning: In place of the homemade taco seasoning, use ½ teaspoon each of salt, paprika, cumin, chili powder, garlic powder, and onion powder. Storage: Store in the refrigerator for 5-6 days in an airtight container. To freeze sweet potato burritos, follow the recipe as stated and wrap each burrito in foil or plastic wrap. Place in a freezer-safe bag or container and freeze for 3 months. Defrost overnight and then simply pack with an ice pack for school or work lunches.