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.