Sweet Potato and Black Bean Burritos

Place sweet potatoes in a medium saucepan with 1/2 teaspoon salt and cover with water. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes cook, warm the oil over medium heat in a large skillet or saucepan and add the onions and garlic. Cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the cumin and coriander and cook for 2 minutes longer. Remove from heat and set aside.

In a food processor or blender, combine the black beans, cilantro, lemon juice, salt and cooked sweet potato and puree until smooth.

Transfer the sweet potato mixture to a large mixing bowl and mix in cooked onions, cranberries, spices and cheese.

Coat a 9-by-13-inch baking dish with cooking spray. Spoon 2 to 3 scoops of filling in the center of each tortilla and roll up. Place each burrito in the baking dish seam-side-down. 

Cover tightly with foil and bake for 25 minutes. Serve topped with salsa and other garnishes as desired.