Side Pannel
Sweet Potato Burrito
Ingredients List
- 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)
Directions
GARNISH
Sour cream
Sliced cucumber
Hot tomatillo/mango salsa
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
Sour cream
Sliced cucumber
Hot tomatillo/mango salsa
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
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