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, .