1. Turn your oven on to 180°C/350°F/gas 4.
2. Chop the sweet potatoes into roughly 3cm chunks, then put them in a roasting tin. Drizzle with 1 tablespoon of olive oil, season well with sea salt and pepper, then roast for 40 minutes, or until soft, golden, and gnarly.
3. Get a small pan on over a medium heat and add 1 teaspoon of olive oil.
4. Peel and finely slice the garlic cloves, then add them to the pan with the sweet smoked paprika and ground cumin. Sauté for 1 to 2 minutes, then add in the black beans (juice and all), plus 1 tin's worth of water. Simmer for 5 minutes.
5. Season to taste, then remove from the heat and blitz with a hand blender until smooth. Return to a low heat and leave to simmer gently.
6. In the meantime, cook the rice in a pan of boiling salted water according to the packet instructions, then drain.
7. Put the spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.
8. For the salsa, trim and finely slice the spring onions, then put them in a bowl with the sliced pickled jalapeños and a splash of pickling juice. Pick in the leaves from a bunch of fresh coriander and give everything a good mix.
9. To assemble the burritos, load up the tortillas with the sweet potatoes, rice, and spinach. Wrap them up, then slice in half. Pour the black bean sauce between each plate, and arrange the burritos on top. Serve each topped with some jalapeño salsa and 1 tablespoon of dairy-free yogurt. Cut limes into wedges for squeezing over.