Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Scrub and peel the sweet potatoes (or leave the skin on to save time). Slice them into large, bite-sized chunks, about 1 to 1 ½-inches wide/long and ½-inch deep.

Cut the bell pepper into 1” wide strips.

On the prepared baking sheet, toss the sweet potatoes and bell pepper with the olive oil, cumin, paprika, cayenne pepper (if using), and a sprinkle of salt and pepper.

Arrange the veggies evenly across the pan. Bake for about 30 to 40 minutes, stirring halfway, until they are golden and caramelized around the edges.

Make the avocado sauce: Scoop the avocado into a food processor or blender. Add the salsa verde, garlic, and lime juice. Blend.

Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon.

Taste and blend in some salt or add another squeeze of lime if necessary.

Make sure the oven is still on at 425 degrees Fahrenheit. Place your tortillas on another baking sheet lined with parchment paper.

In the middle of each tortilla, put down a few strips of roasted red pepper, then pour ⅓ cup black beans down the center and top it all with ⅓ cup roasted sweet potato chunks.

Sprinkle ¼ cup or more of cheese on top. Pull one edge of the tortilla over to the center of the burrito, then pull the opposite edge over to overlap a bit. Gently roll the burrito over.

Repeat with remaining burritos. Bake your burritos for about 5 to 7 minutes on the middle rack, until the cheese is melted and the tortillas are lightly crisp.

Carefully transfer each burrito to a plate. Smother it in avocado sauce, sprinkle with ample romaine lettuce, some chopped red onion, and a dollop of sour cream if you’d like.