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 heres a tip - if youre cooking for 1 or 2 and dont 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 Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.2mg||0 %|
|Sodium 379.6mg||13 %|
|Potassium 289.6mg||8 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 8.8g|
|Protein 4.8g||7 %|
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Calories per serving: 83
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