Adjust an oven rack to the middle position and heat the oven to 425°F. Toss the sweet potatoes with a tablespoon of oil and salt on a rimmed baking sheet, then spread them into a single layer. Roast until the potatoes are tender and browned on the edges, 25 to 30 minutes, stirring halfway through.

Heat the remaining oil in a large skillet over medium heat. Add the onion and jalapeño and cook until the onion is softened and lightly browned, about 5 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, about 30 seconds.

Stir in the beans and water. Simmer until the liquid has mostly evaporated and the beans are heated through, about 5 minutes. Use a potato masher or the back of a spoon to lightly crush about one-third of the beans—this creates a creamy texture that holds the filling together.

Remove the skillet from the heat and gently fold in the roasted sweet potatoes, cilantro, and lime juice. Season with extra salt to taste.

Stack the tortillas on a plate, cover with a damp paper towel, and microwave until warm and pliable, about 1 minute. Working with one tortilla at a time, place the filling and cheese across the center. Fold the bottom edge of the dough over the filling, then continue to roll the dough around the filling into a tight log, leaving the ends open.

Arrange the burritos seam-side down on the now-empty baking sheet. Bake until the tortillas are lightly browned and crisp and the cheese is melted, 8 to 12 minutes.

Serve warm, ideally with salsa and sour cream on the side.