1/2 Sweet Potato, boiled
Broth Cubes (Chicken, or Vegetable for meatless)
2 Dried Bay Leaves
– 3T Broth (That Potato was boiled in.)
1 can Pinto Bean, drained
1 can Black Beans w/ Jalapeno in Lime, drained
1/8tsp Hickory Liquid Smoke
1/8tsp Sea Salt
Shredd. Mozzarella Cheese
CHOICE OF Topping with:
-Medium/Hot Salsa and Sour Cream (Not mixed)
-1c tTt’s Pico De Gallo + 1T Crema Mexicana (Mixed)
Boil Sweet Potato in Broth (I used Chicken Broth) WITH 2 Bay Leaves- RESERVE 3T of Broth, when Potato is done boiling. Mash Potato with 3T reserved Broth (I leave skin on- DELICIOUS! And, Beneficial).
In skillet, heat cans of drained Beans with Poblano, Smoke, and Seasons.
Top Egg Roll with a THIN spread of mashed Sweet Potato, Beans, Salsa, Sour Cream (Or Pico de Gallo/Crema Mix), then Moz. Cheese. Roll. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides.
– Instead of smooth Sweet Potato. You have an option to saute 1/2 Sweet Potato (CUBED SMALL) with 2 Bay Leaves. Then, top onto rolls. I liked the Smooth Potatoes!!!
– Meat Optional: Chicken, Smoked Turkey, Chorizo (A little goes long way. No more than 1/2 lb.).
– Red Pepper
– Baking or Deep Frying is optional.
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