Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes, until golden brown and tender. Remove and set aside to cool slightly.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped greens and cook, stirring frequently, until wilted and tender, about 3-4 minutes. Season with a pinch of salt and pepper. Transfer greens to a bowl and keep warm.
In the same skillet, add the rinsed black beans and cook over medium heat until heated through and slightly crispy around the edges, about 5 minutes. Stir occasionally to prevent sticking. Set aside.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable. Lay each tortilla flat on a plate or work surface.
Assemble each wrap by spreading a layer of the roasted sweet potatoes in the center of the tortilla, followed by the sautéed greens and crispy black beans. Fold the sides in and roll tightly to form a burrito.
Optional: Place the assembled wraps in a hot skillet for 2-3 minutes per side to crisp the outside and encourage melting or browning. Serve immediately, cut in half if desired.
