On a large baking sheet, spread chopped sweet potatoes in single layer, drizzle with olive oil and a sprinkling of salt. Bake for about 30-40 minutes or until fork tender.
Fill tortillas with sweet potatoes, black beans, corn, and salsa. Roll each one tightly and place in a 9x13 baking dish. Bake for 20 minutes or until heated through and lightly crispy.
For the avocado cream:
Place all ingredients in a food processor or blender. Blend on high until all ingredients are combined and smooth. Use as a spread or dip for burritos.
Notes
Feel free to bake the potatoes 1-2 days in advance, saving on prep time the day of.