Carnivores will have no beef with these meat-free burritos. Enclosed within is a saucy and spiced bean mix that includes roasted sweet potato. Yes, you read that right. We're putting the wedges inside the burrito and it's all kinds of veg-wonderful.
Preheat oven to 210°C fan-forced. Cut sweet potato into 1cm-thick wedges. Place on a large lined baking tray and drizzle with 20ml (1 tablespoon) oil and season with salt and pepper. Bake for 25 minutes or until golden and cooked through. While chips are cooking, continue with step 2.
Remove core from capsicum and chop into 1cm pieces. Peel and crush garlic. Drain and rinse black beans.
Heat remaining oil in a frypan over medium-high heat. Add capsicum and a pinch of salt and cook for 3–4 minutes or until softened and beginning to caramelise. Add garlic and smoky cumin and coriander blend and cook, stirring, for 30 seconds or until fragrant.
Add black beans, tomatoes and 40ml (2 tablespoons) water and bring sauce to a simmer. Reduce heat to medium and cook for 7–8 minutes to develop flavours. Once sweet potato is cooked, add to black bean mixture with red wine vinegar and stir to combine. Season with salt and pepper.
Turn oven grill to high. Top tortillas with sweet potato and bean mixture and sprinkle with cheese. Fold to enclose mixture and place burritos, seam-side down, on a baking tray. Brush with olive oil and grill for 3–4 minutes or until burritos are caramelised.
Juice lime. Slice cucumber into half moons. Place cucumber, lime juice, salt and pepper in a bowl and and toss to combine. Halve burritos and serve with cucumber salad and sour cream.