Calories
790 kcal
Protein
29 g
Fat
29 g
Carbohydrates
93 g
Preheat the oven to 390℉. Finely chop the onion. Cut the chili in half, remove the seeds and then cut chili into thin strips. Peel and cut sweet potatoes into small cubes. Cut the red pepper into quarters, peel and cut into large cubes. Let the liquid drain from the vegetable mixture.
Heat up the pan and add vegetable oil. Sauté the onion over low heat until soft. Add red pepper, chili pepper and fry. Pour the tomato paste into the pan and stir. Add sweet potato, Texas vegetable mix (corn, red pepper, red beans) and pour 5.07 fl.oz of water. Cover and let simmer for 10 minutes. Season with salt and pepper.
Grease your baking dish (⌀ 9.5 Inch). Put the tortillas on a work surface and fill them with the resulting stew. Roll up the tortillas and put them in a baking dish. Sprinkle with cheese and bake in a hot oven for 7 minutes.
Squeeze a few drops of jalapeno juice and drip on the burrito. Serve the burrito with sour cream.
Don't forget to wear disposable gloves when chopping the chili.
Bon Appetit!
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