Instructions: Preheat the oven to 350 degrees.

Place the sweet potatoes in a medium saucepan with 1/2 teaspoon of salt and water to cover. Cover and bring to a boil, then simmer until tender, about 12 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet and add the onions, garlic and chili. Cover and cook on medium low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. (Add a little water if the onions begin to stick.) Remove from the heat and set aside.

In a food processor fitted with a metal blade, combine the black beans, cilantro, lemon juice, the remaining teaspoon of salt and cooked sweet potatoes. Pulse until smooth, add water as necessary, to create a thick puree. Transfer to a large mixing bowl and fold in the onions.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling down the center of each tortilla. Fold the left side of the tortilla over the filling. fold in the top and bottom of the tortilla and then fold th right side of the top and bottom flaps to form an envelope-shaped bundle.

Place the burritos, seam side down, in the baking dish. cover tightly with foil and bake for about 30 minutes or until piping hot. Serve topped with salsa.

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