Spicy Bean and Sweet Potato Burritos

1 1/2 limes, juiced
1/2 lemon, juiced (could use lime juice instead)
3 tomatoes, finely chopped
1 red onion, thinly sliced
3 garlic cloves, minced
500 g sweet potato, skin on and chopped into 1 cm cubes
3 cups cooked black, pinto or kidney beans (1.5 cups dried*)
1 cup thinly sliced red capsicum
1 cup chopped silverbeet, kale or spinach
2/3 bunch fresh coriander, finely chopped
2 avocados, flesh removed and roughly mashed
8 tortillas
1/2 to 1 tsp chilli powder (or cayenne powder)
2 tsp dried cumin
1 tsp dried coriander
1/2 tbsp coconut oil for cooking
salt and pepper to taste
Optional extras:
Preparation method

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