| 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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