INGREDIENTS

 

For the burrito:
1 teaspoon olive oil
2 cups chopped onion (about 1 large onion)
2 large garlic cloves, minced
3 teaspoons coriander
2 teaspoons cumin
1 teaspoon white pepper
1 teaspoon salt
2 15.25 oz cans black beans, drained and rinsed
3 cups mashed, baked sweet potatoes
8 (10 inch) wheat flour tortillas

 

Chipotle Crème Fraiche:
1/2 cup Creme Fraiche 
1 chipotle pepper in Adobo sauce (or half if you don't like it hot)
2 teaspoons lemon juice
2 tablespoons minced chives
2 tablespoons minced cilantro

 

INSTRUCTIONS

 

1. Preheat oven to 400 degrees.

 

2. Heat olive oil in a non stick skillet over medium heat. Add onions and garlic, sautéing until slightly browned and staring to become translucent, about 4-6 minutes. Then mix in the coriander, cumin, white pepper, and salt. Cook for 1 more minute and remove from heat.

 

3. In a food processor, pulse black beans and onion mixture until smooth. Finally fill each tortilla with about 1/3rd cup of both the bean mixture and the mashed sweet potatoes. Roll tortillas into burritos. Place on a cookie sheet sprayed with olive oil (or Pam). Bake for 15 minutes. Serve immediately with a healthy sized drizzle of Chipotle Creme Fraiche. 

 

4. TO FREEZE: Right after rolling the burritos, wrap each burrito in a tight layer of saran wrap followed by a layer of foil. Freeze up to 3 months. When ready, unwrap completely and bake at 400 degrees for 30 minutes. 

 

For Chipotle Crème Fraiche:
Puree all ingredients in food processor. Then for proper drizzle consistency pop in the microwave for about 10 seconds. 

 

Serves 4.