Honey Chipotle Sweet Potato & Black Bean Crunchwrap Supreme

Okay, so you’ve mastered the Crunchwrap Supreme.  Great job!  Now let’s take it up a notch!  Milford Spice Company’s Honey Chipotle is so perfect on sweet potatoes, among other vegetables.  This sweet potato black bean Crunchwrap is sweet, smoky, and spicy.  It’s a perfect little hand-held delicatessen!

Honey Chipotle’s smoky flavor seeps into vegetables like a sweet dream.  The honey helps caramelize your veggies when you roast them, so get a couple packs while you’re at it - you can use this spice packet on virtually anything!

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 may have to cut to size)
corn tostadas
Shredded cheese (I used V&V Supremo quesadilla queso)
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.