These wet burritos aren’t your traditional bean, cheese and meat burritos. Instead the burritos are stuffed with a sweet potato hash-like filling, thinly sliced antelope meat, shredded cheddar cheese and sour cream. Served warm out of the oven with a side of sour cream and guacamole. This recipe can be made for dinner or breakfast.
Makes 10-12 burritos
- 1 1/2 – 2 pounds antelope roast, thinly sliced
- 2 sweet potatoes, diced
- 1 cup red bell pepper, finely diced
- 1 cup onion, finely diced
- 4 ounce diced mild green chiles
- 2 tablespoons oil
- 1/4 cup cilantro, roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup low fat sour cream
- 2 cups shredded mild cheddar cheese, divided
- 10-12 flour tortillas
- 28 ounce can green chile enchilada sauce
Heat a large skillet over medium heat and add oil. When oil is hot add finely diced sweet potatoes, onions and bell pepper. Stir potatoes until potatoes soften about 15 minutes. Add diced chiles and cilantro to potatoes gently stirring everything together. Remove from skillet and set aside in a large bowl.
Heat skillet over medium heat and add sliced antelope meat to skillet and continue cooking until meat has browned. Stir in garlic powder, cumin, coriander, chili powder and salt. Remove meat from heat and add to potatoes. Gently stir in 1 cup shredded cheddar cheese and sour cream.
Pre-heat oven to 400 degrees.
Begin making burritos with the antelope/potato hash filling and set seam side down in a baking dish. When done, pour green chile enchilada sauce over the tops of the burritos. You may find that you do not need to use the entire can of sauce. Top the burritos with the remaining shredded cheese and cover loosely with aluminum foil. Place in oven and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
Remove from oven and serve warm with sour cream and guacamole.