2 sweet potatoes (about 1 pound/455 g total), cut into ½-inch (12-mm) cubes
Salt and pepper to taste ( ⅛ tsp. each)
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 chipotle chiles in adobo sauce (remove the seeds for a milder effect), minced
1 15-ounce (425-g) can crushed tomatoes
1 15.5-ounce (439-g) can black beans, drained
1 8-ounce (225-g) bag frozen corn
Fresh lime juice
6 8-inch (20-cm) flour tortillas, warmed
Toppings of Your Choice
Shredded sharp Cheddar cheese
Shredded iceberg lettuce
1In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions start to soften, about 2 minutes. Add the potatoes, season with salt and pepper, and cook, scraping under the potatoes and tossing often, until they are almost tender, about 7 minutes.
2Add the cumin and turmeric and stir for about 30 seconds. Add the chiles and tomatoes, fill the empty tomato can about one-fourth of the way with water, swish it around and stir it into the potatoes. Bring the mixture to a simmer and simmer until slightly thickened and the potatoes are tender, about 3 minutes. Stir in the beans and corn and cook until heated through, about 2 minutes. Stir a splash of lime juice into the burrito filling, then check the seasonings.
3To assemble the burritos, lay a tortilla on a plate and put a big spoonful of the filling in the center (but not so much that you can't fold it). Add the toppings of your choice, then tightly fold the east and west sides of the tortilla over the filling, followed by the north and south sides, forming a rectangle (folding it tightly makes it easier to pick up). Repeat with the remaining tortillas and filling.
Tip: For Staggered Servings: The filling is best hot or warm. It can be left in the skillet, covered, at the back of the stove for up to 2 hours. Reheat gently as needed, stirring often and adding a splash of water if it has thickened up. Keep the tortillas and toppings on the counter for everyone to help themselves.