Sweet Potato Burrito Smothered in Avocado Salsa Verde

INGREDIENTS

• 2 medium sweet potatoes
• 1 1/2 to 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked hot paprika (or chipotle powder)
• 1/4 teaspoon cayenne
• sea salt and black pepper
• 4 to 6 whole wheat tortillas
• 2 roasted red peppers (I used jarred)
• 2 cups cooked black beans or 1 can black beans, rinsed and drained
• 1+ cup shredded Jack cheese
• 2 ripe avocados from Mexico
• 1 cup mild salsa verde, jarred
• 2 garlic cloves, roughly chopped
• 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped (optional)
• 1 lime, juiced
• 1/4 cup packed cilantro leaves
• up to 2 tablespoons water, to thin as necessary
• sea salt, to taste (optional)
• 1 1/2 cups chopped romaine lettuce
• 1 small red onion, finely chopped
• finely chopped jalapeño (optional)
• sour cream