Sweet Potato and Bean Burritos With Corn Salsa

INGREDIENTS

3/4 tsp

Chipotle chili, powder

1/2 cup

Cilantro, stems leaves and tender

1 cup

Corn, fresh or frozen kernels

2 15.5 ounce cans

Pinto or black beans

Plum tomatoes

Red onion, small

Sweet potatoes, medium

1 tbsp

Lime juice, fresh

1 1/2 tsp

Black pepper

1 1/2 tsp

Kosher salt

1/4 cup

Olive oil

Burrito-size flour tortillas, large

8 oz

White cheddar cheese, sharp grated