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1. Coat a cookie sheet with cooking spray. Heat oven to 425 degrees F.
2. Place salsa in a strainer and let drain. Set aside.
3. In a medium bowl, toss yams, peppers, onion, red pepper flakes, salt, pepper, and olive oil until well coated. Place on cookie sheet and roast for 15 to 20 minutes, or until vegetables are soft and golden, stirring once to avoid burning.
4. Assemble wraps. Place a tortilla on a clean, dry surface. Spread 1/4 of the vegetable mixture, black beans, rice, and cheese in middle. Top with 1/4 of the cilantro leaves and a tablespoon of the salsa. Then tightly roll tortilla into a burrito and wrap in plastic wrap to compact and allow it to form a roll. Repeat this step for remaining three wraps. Refrigerate until ready to serve.