Sweet Potato and Black Bean Burritos With Salsa Fresca

Ingredients

• 1 1/2 lb sweet potatoes, peeled and cut into bite-size chunks
• 1/2 c (120 mL) low-sodium vegetable broth
• 1/2 tsp (2.5 mL) dried thyme
• 1 tsp (5 mL) chili powder
• 1/2 tsp (2.5 mL) ground cumin
• 1 c (240 g) black beans, drained and rinsed
• 1/2 jalapeño, seeded and chopped
• 3 scallions, sliced
• 1 juice of lime
• 1/2 tsp (2.5 mL) iodized salt (optional)
• 1/4 tsp (1.2 mL) ground black pepper
• 4 whole-wheat tortillas, 8-inch
• 2 c (360 g) grape tomatoes, cut
• 2 tbsp (30 mL) red onion, finely chopped
• 1/4 c (4 g) fresh cilantro, chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) red wine vinegar
• to taste iodized salt
• to taste black pepper