Preheat oven to 400°F Combine sweet potatoes, 1 T olive oil, cumin and coriander. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally.
Meanwhile, cut the red and green pepper into strips and slice onion.
Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
Add black beans and heat mixture through. Remove from heat, but keep warm.
Prepare a large pan with cooking spray and let heat until a small amount of water tossed on it sizzles. Crack each egg on either side of the pan and add 2 T water. Cover with pan and cook until yolk is set. Note: to actually eat as a burrito, it is helpful to have the yolk more set. If you prefer a runnier yolk, you can pull it off earlier, and you'll probably want to grab a knife and fork :).
Place a cheese slice in the center of each tortilla and top with egg, when ready.
Combine sweet potatoes and the black bean mixture and fill each burrito. Wrap up burrito-style. Enjoy as-is, or serve with your favorite salsa!