4 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, divided
1 medium onion, chopped
2 medium sweet potato, peeled if desired and cut into 1/2-inch pieces (about 3 cups)
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground chipotle chili pepper
2 cups baby spinach leaves
1 can (15 oz.) black beans, rinsed and drained
4 (8-in.) whole wheat flour tortillas
Melt 2 tablespoons Country Crock® Plant Butter with Avocado Oil in large nonstick skillet over medium-high heat. Add onion and cook 3 minutes or until softened. Add sweet potato, garlic, cumin and chipotle chili powder and cook 8 minutes or until tender, stirring occasionally. Lightly mash sweet potatoes with a fork and stir in spinach until wilted and then black beans.
Remove mixture from skillet and wipe skillet clean.
Place ¾ cup sweet potato mixture on one side of each tortilla top then fold tortillas in half.
Melt 1 tablespoon Plant Butter in skillet. Place 2 tortillas in skillet and cook 5 minutes, turning once, until lightly browned. Repeat with remaining Plant Butter and tortillas.