Sweet potato burrito

Yield: 4 Servings

Measure Ingredient
\N \N Refried black beans
\N \N Mashed cooked sweet potato
\N \N Fronds of fresh cilantro
\N \N Few grates of Cheddar or Jack cheese
\N \N Sauce from a tin of Chipotles in adobo; to taste
\N \N (you can add onion; tomato, whatever you like)
\N \N Sour cream
\N \N Sliced cucumber
\N \N Hot tomatillo/mango salsa

GARNISH

Into my burrito shell goes: refried black beans, mashed cooked sweet potato, a few fronds of fresh cilantro, a few grates of cheddar or jack cheese, the sauce from a tin of chipotles in adobo, to taste, (you can add onion, tomato, whatever you like).

Bake at about 375 until browned. (And here's a tip - if you're cooking for 1 or 2 and don't want to heat up the whole oven, use a cast iron skillet or electric fry pan and just dry roast the babies on the heat, turning to brown each section.)

I serve with sour cream, a little sliced cuke and hot tomatillo/mango salsa on the side. This gets made about once a week and has (despite humble ingredients and presentation) become a real hit with guests.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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