Sweet Potato Black Bean Burritos

INGREDIENTS

For the burrito:1 teaspoon olive oil2 cups chopped onion (about 1 large onion)2 large garlic cloves, minced3 teaspoons coriander2 teaspoons cumin1 teaspoon white pepper1 teaspoon salt2 15.25 oz cans black beans, drained and rinsed3 cups mashed, baked sweet potatoes8 (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 juice2 tablespoons minced chives2 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.