Preheat oven to 350⁰F.
In a 4 quart saucepan, add 3-4 inches of water. Bring to a boil. Place the sweet potatoes in the steamer basket and simmer for about 20 minutes until the sweet potatoes are soft. Drain. Place cooked sweet potato in a medium-size bowl and mash them. Add the ginger, cinnamon, orange juice, maple syrup and jalapeno pepper jelly to the mashed sweet potatoes. Mix with a fork to combine, and set aside.
Wrap the tortillas in a sheet of aluminum foil. Put the tortillas in the oven for about 15 minutes, until warm.
Meanwhile, in a medium saucepan over medium heat, add olive oil and onions. Sauté for about 3-4 minutes until translucent. Add the chili powder and cumin and mix. Add the beans, water, and coconut aminos. Mash the beans with a wooden spoon and continue to cook for about 8-10 minutes.
To assemble the burrito: Lay a tortilla on a work surface. Fill the area just below the middle of the tortilla and about 1 1/2 inches from either side with 1/2 cup of the sweet potato mixture and 1/2-3/4 cup of the bean mixture in each tortilla. For each tortilla, fold in the sides then fold up the bottom end. Tuck the bottom flap close to the filling and roll forward to close the burrito. Slice diagonally in half.
Serving size: 1 serving, Calories: 435 calories, Fat: 13 grams, Saturated fat: 3 grams, Carbohydrates: 68 grams, Sugar: 8 grams, Sodium: 470 milligrams, Fiber: 12 grams, Protein: 10 grams, Cholesterol: 0 milligrams