Preheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper.

Wash and peel sweet potatoes, cut into cubes, spread on baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 30-40 minutes until tender.

In a bowl, combine baked sweet potatoes with black beans, corn, and salsa. Mix gently.

Lay a tortilla flat, spoon filling onto center, fold sides inwards, and roll tightly. Place seam-side down in a greased baking dish.

Bake the burritos at 350°F (175°C) for about 20 minutes until heated through.

To make the avocado crema, blend avocado, silken tofu, lime juice, salt, cilantro, and green chiles until smooth.

Slice burritos in half, drizzle with avocado crema, or serve on the side.