Preheat the oven to 425°F (220°C).

Toss diced sweet potatoes, jalapeno, red pepper, and red onion with olive oil, cumin, chili powder, salt, and pepper in a large bowl.

Spread the vegetable mixture onto a baking sheet and roast for 18-20 minutes, stirring halfway through.

Transfer the roasted veggies to a mixing bowl, add black beans, cilantro, and lime juice, and mix gently.

Warm the tortillas in a damp paper towel in the microwave for 20-30 seconds.

Assemble the burritos by placing filling mixture and cheese in the tortilla, folding in the sides, and rolling tightly.

Bake the assembled burritos in a preheated oven at 375°F (190°C) for 10-15 minutes until heated through and golden brown.