preheat the oven to 425ºf. toss the sweet potatoes in 1 tablespoon olive oil and spread out on a sheet pan. season with a couple of good pinches of salt and roast for 20 minutes, tossing halfway through. you’ll want them to still have a bit of a bite because when you reheat the burritos, the potatoes will continue to cook. (if you want to eat these now and not freeze them, add another 10 minutes to the baking time, until the potatoes are tender.)in a large skillet, heat the remaining 2 tablespoons olive oil over medium high heat. add the onion, jalapeño, and a pinch of salt and cook, stirring, until soft, 5-7 minutes. add the garlic, tomato paste, chili powder, and oregano and cook for another minute. add the black beans, tomatoes, and spinach and simmer for about 7-10 minutes, stirring, until the spinach has wilted and most of the liquid has cooked off. add the sweet potato, queso fresco, cilantro, a few turns of black pepper, hot sauce, and lime juice. taste and adjust as desired. remove from heat.fill the burritos with about 3/4 cup filling per tortilla. wrap with plastic wrap, label, and freeze for up to 3 months. to reheat, remove plastic wrap and wrap in a paper towel or parchment. microwave for 2 1/2-3 minutes, flipping once, until heated through. let cool slightly and enjoy!if you want to bring these to the next level, heat a skillet with a thin layer of oil and grill the burritos on each side until browned and crisp.