Title: Sweet Potato Burrito
Categories: Vegetable
Yield: 4 Servings

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)

----------------------------------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

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.