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: add cottage cheese, American cheese, fire roasted tomatoes, and chipotle peppers in adobo to a blender and blend until smooth.
- 3Cook the beef: add in two packets of chili or taco seasoning, mix, and pour over your blended chili cheese sauce.
- 4Add a corn starch slurry to help thicken it up.
- 5Add in some chopped cilantro or green onions.
- 6Mix your chili beef with your sweet potatoes, some sharp cheddar cheese and toss that in the fridge or freezer to let it thicken.
- 7Lay out 16 burrito sized tortillas, add a spoonful of fat free Greek yogurt or sour cream to each, roll 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 cilantro or green onions
- 16 burrito sized tortillas
- 16 spoonfuls 0% Greek yogurt or sour cream
Equipment
ovenblenderfrying panbowl
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