Chili Cheese Burritos
Directions
- 1Add diced sweet potatoes to a bowl, some avocado oil, salt, pepper, and chili powder and toss in the oven to roast.
- 2Make the chili cheese sauce by adding cottage cheese, American cheese, fire roasted tomatoes, chipotle peppers in adobo, salt, pepper, and garlic to a blender and blend until smooth.
- 3Cook the beef in a pan. Add in two packets of chili or taco seasoning, mix, pour over your blended chili cheese sauce, add a corn starch slurry to thicken it up, and add chopped cilantro or green onions.
- 4Mix your chili beef with your sweet potatoes, sharp cheddar cheese, and toss that in the fridge or freezer to let it thicken.
- 5Lay out 16 burrito-sized tortillas and add a spoonful of fat-free Greek yogurt or sour cream to each.
- 6Roll and you're good to go!
Ingredients
- 500 g diced sweet potatoes
- 5 g avocado oil
- 0 salt
- 0 pepper
- 0 chili powder
- 1344 g 93% beef
- 2 packets chili or taco seasoning
- 300 g 2% cottage cheese
- 100 g American cheese
- 410 g fire roasted tomatoes
- 200 g chipotle peppers in adobo
- 0 salt
- 0 pepper
- 0 garlic
- 2 tbsp corn starch
- 2 tbsp cold water
- 150 g sharp cheddar cheese
- 1 handful chopped cilantro or green onions
- 16 burrito sized tortillas
- 16 spoonfuls 0% Greek yogurt or sour cream
Equipment
ovenblenderfrying panbowl