Sweet Potato & Black Bean Burritos

8 eight-inch Ezekiel or brown rice tortillas
3 cups cooked black beans
2 cups chopped kale, blanched 5 minutes
1/3 cup cilantro leaves
3 cups peeled cubed sweet potatoes
1/2 teaspoon + 1 teaspoon Celtic sea salt
2 teaspoons coconut or olive oil
2-1/2 cups diced onions
1 tablespoon minced jalapeño, seeds removed
2 large garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon fresh lemon juice
fresh tomato salsa or jarred, for garnish
1 avocado, for garnish

Preheat oven to 350ºF.  In a saucepan, bring sweet potatoes, water and 1/2 tsp Celtic salt to a
boil. Reduce heat and simmer until fork-tender. Warm oil in a frying pan and add
onions, garlic and jalapeño, if using. Cook until onions are translucent and soft, and
then add cumin and coriander. Mix well and remove from heat. In a blender or food
processor, mix beans, cilantro, lemon juice, sweet potatoes and 1 tsp Celtic salt until smooth. 
Add this mixture to onion mixture. Place in oven, along with tortillas to warm, for 10-20 minutes. Remove from oven and stir in blanched kale. Fill warmed tortillas with mixture and serve immediately, topped with salsa and avocado slices.