Recipe from Lily Moore
Vegetarian Burrito
Cooking time: 50 min
Servings 2
If you are a vegetarian but want to try a Mexican burrito, then this recipe is for you. Sweet potato with red pepper and corn in tortilla is a delicious breakfast that anyone can make.


  • Onion
    1 pcs
  • Red chilli pepper
    1 pcs
  • Sweet potato
    14,1 oz
  • Red pepper pod
    1 pcs
  • Canned Texas Vegetable Mix
    10,6 oz
  • Vegetable oil
    1 tbsp
  • Tomato paste
    2 tbsp
  • Salt
    to taste
  • Pepper
    to taste
  • Tortilla
    2 pcs
  • Grated Gouda cheese
    2 oz
  • Red Jalapeno pepper
    1 oz
  • Sour cream
    6,8 fl.oz

Nutrition facts per serving

  • 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!

Similar recipes


Step by step recipes

1256 recipes