The sweet potatoes and plantains are roasted so they are creamy on the inside and caramelized on the outside. Perfect for a summer nights meal.
Preheat your oven to 400F (200C). Lightly grease a large baking sheet.
Add the plantains and sweet potato to a bowl with the olive oil and all the spices. Toss to evenly coat. Spread the plantain and sweet potatoes across the baking sheet in a single layer. Bake for 15-20 minutes, flipping once halfway through. They are done when the sweet potatoes and plantains are soft all the way through and browned on both sides.
To seal the burritos closed, heat a dry pan over medium-high heat. Put your burritos seam side down. Toast the burritos for about 1-2 minutes until golden, then flip and toast the other side. This seals the burrito so that it won't fall open, and the toasted tortilla tastes amazing!