Serves | 6-8 burritos
Ingredients:
2 lb ground beef
2 packets taco or chili seasoning
2 sweet potatoes, peeled and diced into ½-inch cubes
1 bundle cilantro, chopped
½ c sliced green onions
6-8 tortillas
Cheesy Chipotle Sauce:
1 c cottage cheese
1 c freshly grated cheddar or pepper jack cheese
1 (10 oz) can diced tomatoes, drained
3–4 chipotle peppers in adobo (adjust for heat preference)
2 tbsp honey
1 tsp garlic powder
Directions:
Toss diced sweet potatoes with a spray of oil and salt, then roast at 425°F for 20–25 minutes or air fry at 400°F for 12–15 minutes, flipping or shaking halfway through.
In a large skillet, brown ground beef with taco seasoning and season with salt; drain if needed and let cool slightly.
Blend all chipotle sauce ingredients until smooth, adjusting chipotle peppers to your desired spice level.
In a large bowl, combine the beef, roasted sweet potatoes, chipotle sauce, chopped cilantro, green onions, and shredded cheese, stirring until well mixed.
Add ~1 cup filling and roll tightly into a burrito. Wrap in foil, label it, and freeze immediately. Repeat until all the filling is used.
Burrito Tips: Chill mixtures before wrapping for easier handling, warm tortillas slightly to prevent cracking, and freeze burritos right away to avoid sogginess. For convenience, buy frozen pre-cut sweet potatoes. We source our tortillas locally. Do your best with what’s available and don’t stress it.
To Reheat: Microwave wrapped in paper towel for 2-3 minutes. For a crispy finish, sear in a hot skillet (3–5 minutes per side) or air fry at 375°F for 6–8 minutes, flipping halfway.
If Serving Fresh: Reserve some of the cheesy chipotle sauce for dipping. Fill and roll the burritos, then sear in a hot skillet until golden brown and crispy on all sides. Serve warm with extra sauce!
You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
