Black Bean and Sweet Potato Burritos

3 sweet potatoes, peeled and diced
2 cups chicken broth
1 medium onion, chopped
1 teaspoon garlic, minced
2 cans black beans
1 small can diced chiles, or 1/2 jalapeno, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/3 bunch cilantro, chopped
1 Tablespoon lime juice (or lemon juice)
Tortillas or rice
Salsa

Heat chicken broth to boiling in large skillet. Add sweet potatoes, onion, and garlic and simmer 10 minutes, partially covered. At this point you can mash the potatoes with the back of a spoon if you want a creamy, refried bean-type texture. Add black beans, chiles, and spices. Simmer 10-15 minutes, or until most of liquid is evaporated and filling is thick. Remove from heat, stir in cilantro and lime juice. Heap filling into tortillas, roll and eat soft, or place in pan and bake at 350 degrees for 15-20 minutes. OR serve over rice or salad. Serve with salsa (sour cream and cheese would work, too).