Honey Chipotle Sweet Potato & Black Bean Crunchwrap

INGREDIENTS:

2 medium sized sweet potato chopped into cubes

1-2 TBSP olive oil

¼ tsp salt

2 TBSP Milford Spice Company’s Honey Chipotle

1 can of black beans rinsed and drained

3 poblano peppers, diced

1 yellow onion, diced

A tiny bit of oil for frying

Burrito sized flour tortillas

Small flour tortillas (you can cut burrito sized tortillas down to size, if necessary)

Corn tostadas

Shredded cheese 

Sour cream for spreading

DIRECTIONS:

Preheat the oven to 400 degrees. Add the chopped sweet potatoes to a baking sheet.

Drizzle oil, salt, and Milford Spice Company’s Honey Chipotle over top and toss with your hands.

Cook for 25-30 minutes flipping halfway through.

Meanwhile, add a little oil to a frying pan and your onions and peppers and a pinch of salt & pepper to taste, stirring on medium heat until the onions get translucent with a little brown on the edges; about 10 minutes. Set aside.

Add your black beans to a medium pot and add 1/2 TBSP Milford Spice Company’s Chipotle Honey, and stir. Once the sweet potatoes are finished, add them to the pot and cook on medium heat, stirring together, for about 4 minutes.

Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.

Build Crunchwraps: Add a scoop of the sweet potato & black bean mixture to the center of remaining 4 large flour tortillas, leaving a generous border for folding. 

Place a tostada shell on top. Spread sour cream over each shell, then top with pepper & onion mixture, then cheese.

Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps. Enjoy!