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Sweet Potato Burrito

tex-mex, spice, beans, cheese, vegetarian

1 refried black beans
1 mashed cooked sweet potato
1 few fronds of fresh
1 cilantro
1 few grates of cheddar or
1 jack cheese
1 the sauce from a tin of
1 chipotles in adobo, to
1 taste
1 (you can add onion, tomato,
1 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. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Into my burrito shell goes:

Yield: 1 servings

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