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Jessica Kelly
Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for about 3 minutes, until they begin to soften.
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For
2
M
I
2
tbsp
Avocado oil or olive oil
1
Red onion, small, thinly sliced
1
Red or green bell pepper, sliced
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Summer Squash Variation: You can also make these with zucchini or yellow summer squash. Use about 2 cups of diced summer squash in place of the sweet potato. Because summer squash releases more moisture than sweet potato, cook off any excess liquid before assembling the burritos so they don’t become soggy.
Use my tortilla recipe for these!
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Jessica Kelly
Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for about 3 minutes, until they begin to soften.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Avocado oil or olive oil
1
Red onion, small, thinly sliced
1
Red or green bell pepper, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Summer Squash Variation: You can also make these with zucchini or yellow summer squash. Use about 2 cups of diced summer squash in place of the sweet potato. Because summer squash releases more moisture than sweet potato, cook off any excess liquid before assembling the burritos so they don’t become soggy.
Use my tortilla recipe for these!
Only visible to you
Made it?
Cancel
