Sweet Potatos + Black Beans

Sweet Potato Black Bean Burritos with Chipotle Crème Fraiche

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 cup Creme Fraiche
1 chipotle pepper in Adobo sauce (or half if you don't like it hot)
1 tablespoon lemon juice
3 tablespoons minced chives
3 tablespoons minced cilantro

Directions:

For the burrito: 
Preheat oven to 400 degrees.
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.
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.
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.

*recipe & photo from The Novice Chef

I really, really want to make these. Actually, could you come over and make them for me? Thanks.