Vegetarian Burrito

Recipe from Lily Moore

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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

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.