Sweet Potato and Black Bean Burritos

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1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

2 cloves garlic, minced 

1/2 Spanish onion, finely diced 

1 jalapeno, seeded and finely chopped 

1 tablespoon chili powder 

1 tablespoon tomato paste 

1/2 teaspoon dried Mexican oregano 

2 cups packed fresh baby spinach 

One 15-ounce can black beans, drained 

One 14.5-ounce can diced tomatoes 

1 cup crumbled queso fresco 

Juice of 1 lime

Ten 10-inch whole-wheat tortillas 

1 bunch fresh cilantro, chopped 

Hot sauce, as desired