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Prick the sweet potato all over with a fork.
Cover with a damp paper towel and microwave for 6-7 minutes until soft.
Scoop out the cooked sweet potato and mash with the salsa and beans until combined.
Spread ¼ of the mixture onto one half of each tortilla.
Top with cheese and fold over.
Cook two at a time in an oiled skillet over medium heat for 3-5 minutes per side until golden brown.