Burrito + Samosa = Burrosa!

Last night, one of my classmates from the Natural Gourmet Institute, Toshiko, was thrown a going-away party as she will be leaving us for the isle of Japan next week. We'll miss you Toshi!! (But we know you'll be back soon.)

To the party, I brought an experimental cross between a burrito and a samosa, which Dan and Anna deftly named the Burrosa. Stuffed with warmly spiced squash and hot pepper-spiked black beans, these crispy little pockets are a delectable identity crisis for the unsuspecting tongue.

I wrapped them up into triangles using half sheets of spring roll pastry:

Then I baked them at 375 for about 15 minutes, until golden and crispified.