Sort ingredients
sarayu_innsaei
QR Code
Listen
Pdf
Preheat oven to 400°F.
Toss the diced sweet potatoes with the avocado oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 20-25 minutes, until tender.
In a large skillet, cook the 93% beef over medium-high heat, breaking it up as it cooks, until no longer pink. Drain any excess fat.
Add the chili or taco seasoning and stir to coat the beef.
In a blender or food processor, blend the cottage cheese, American cheese, fire roasted tomatoes, chipotle peppers, salt, pepper, and garlic until smooth.
Pour the cheese sauce into the skillet with the beef and stir to combine.
In a small bowl, whisk together the corn starch and cold water to make a slurry. Stir the slurry into the beef and cheese mixture and cook for 2-3 minutes, until thickened.
Remove from heat and stir in the shredded sharp cheddar cheese and chopped cilantro or green onions.
Warm the burrito-sized tortillas according to package instructions.
Spoon the chili cheese beef mixture onto the center of each tortilla. Top with a spoonful of 0% Greek yogurt.
Fold the bottom of the tortilla up, then fold in the sides and roll up tightly.