Place chopped sweet potato in a pot with cold water. Boil until tender. Let cool and chop into small pieces.
Chop chipotle peppers and put in a bowl. Mix in maple syrup, vegetable broth, and tamari.
Rinse beans and add to sauce. Set aside.
Heat olive oil in pan and add chopped onion. Cook until translucent.
Add bean mixture and cook until liquid is dissolved. Add desired amount of salt and pepper. At this point I mashed the beans slightly because I wanted them to soak up more sauce, but that's up to you. Add sweet potatoes to heat through.
Heat tortillas over flame on gas stovetop or in a pan without oil if you have an electric range. Be careful not to burn them.
Place sweet potato and maple chipotle black bean mixture on tortillas. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll.
For less heat use adobo sauce instead or cut down on the amount of chipotle pepper.