| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| Refried black beans | ||
| Mashed cooked sweet potato | ||
| Fronds of fresh cilantro | ||
| Few grates of Cheddar or Jack cheese | ||
| Sauce from a tin of Chipotles in adobo; to taste | ||
| (you can add onion; tomato, whatever you like) | ||
| Sour cream | ||
| Sliced cucumber | ||
| Hot tomatillo/mango salsa |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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