Smoky Bean and Sweet Potato Burritos Recipe

Introduction

Smoky Bean and Sweet Potato Burritos combine hearty beans, tender sweet potatoes, and smoky chipotle chiles for a flavorful, satisfying meal. These burritos are perfect for a cozy dinner or meal prep, with a veggie-packed filling wrapped in warm flour tortillas.

Ingredients

• 1/4 cup vegetable oil, such as avocado
• 1 medium onion, diced
• 4 garlic cloves, minced
• Kosher salt (such as Diamond Crystal), to taste
• 5 to 7 chipotle chiles in adobo sauce, roughly chopped
• 5 Roma tomatoes, diced
• 1 medium sweet potato (12 to 16 ounces), peeled and diced
• 2 cups low-sodium vegetable or chicken stock, or water
• 2 (15-ounce) cans beans, such as pinto, Great Northern, cannellini, or a mix, drained
• 10 burrito-sized (10-inch) flour tortillas, at room temperature or warmed
• Mexican crema, mayonnaise, or sour cream (optional)
• Tender greens, such as baby spinach, arugula, or mesclun mix (optional)
• Hot sauce or salsa roja, for serving (optional)

Instructions

1. Step 1: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and starts to brown, about 8 to 10 minutes. Stir in the minced garlic and 2 teaspoons of kosher salt, cooking for an additional 5 minutes. Add the chopped chipotle chiles and their sauce, cook while stirring frequently until fragrant, about 1 minute.
2. Step 2: Add the diced Roma tomatoes to the skillet and cook until they soften and become soupy, around 10 minutes. Stir in the diced sweet potato and the stock or water. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook until the sweet potatoes are fork-tender and the mixture is slightly thickened, about 12 to 15 minutes.
3. Step 3: Add the drained beans to the skillet. Mash the mixture to your preferred texture and simmer for 3 more minutes to heat the beans through. Taste and adjust salt if needed.
4. Step 4: To assemble the burritos, lay a tortilla flat on a work surface. Spread about 1 tablespoon of Mexican crema, mayonnaise, or sour cream over the tortilla, if using. Using a slotted spoon, scoop approximately 3/4 cup of the filling onto the edge closest to you. Add tender greens on top if desired.
5. Step 5: Fold the left and right sides of the tortilla over the filling. Beginning with the side closest to you, roll up the tortilla tightly, folding the top edges towards each other as you roll. Place the burrito seam-side down on a serving platter. Repeat with the remaining tortillas and filling.
6. Step 6: Serve the burritos immediately with extra crema and salsa roja or hot sauce on the side, if desired.

Tips & Variations

• Warming tortillas before assembly prevents cracking and makes rolling easier. Wrap them in a damp paper towel and heat in the microwave for 20-30 seconds.
• Swap sweet potatoes for butternut squash or pumpkin for a different yet similarly sweet flavor.
• Add cooked rice or quinoa to the filling for extra texture and heartiness.
• For a vegan option, use vegan sour cream or skip the crema altogether.
• Include extra spices like cumin or smoked paprika for added depth.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 4 days. Burritos can be assembled in advance and wrapped tightly in foil or plastic wrap, then refrigerated for up to 2 days. To reheat, warm wrapped burritos in a 350°F oven for 15-20 minutes or microwave until heated through. Add fresh greens or crema after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best for texture and flavor, but if using canned, drain them well and adjust cooking time since they’ll soften quickly.

How spicy are these burritos?

The chipotle chiles add a smoky heat that can be adjusted by using fewer or more chiles depending on your heat preference.

Smoky Bean and Sweet Potato Burritos Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

These Smoky Bean and Sweet Potato Burritos are a flavorful and hearty vegetarian meal, featuring tender sweet potatoes, smoky chipotle chiles, and creamy beans wrapped in warm flour tortillas. Perfect for a comforting lunch or dinner, they can be customized with your favorite greens, crema, and hot sauce for added texture and heat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 10 burritos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 1/4 cup vegetable oil (such as avocado oil)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
• 5 to 7 chipotle chiles in adobo sauce, roughly chopped
• 5 Roma tomatoes, diced
• 1 medium sweet potato (12 to 16 ounces), peeled and diced
• 2 cups low-sodium vegetable or chicken stock, or water
• 2 (15-ounce) cans beans (such as pinto, Great Northern, cannellini or a mix), drained

For Assembling

• 10 burrito-sized (10-inch) flour tortillas, at room temperature or warmed
• Mexican crema, mayonnaise or sour cream (optional)
• Tender greens (such as baby spinach, arugula or mesclun mix) (optional)
• Hot sauce or salsa roja, for serving (optional)

Instructions

1. Heat the oil and sauté onions: Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until the onions are translucent and starting to brown, about 8 to 10 minutes.
2. Add garlic and salt: Stir in the minced garlic and 2 teaspoons of kosher salt. Continue cooking for another 5 minutes to allow the flavors to develop.
3. Cook chipotles: Add the roughly chopped chipotle chiles along with their adobo sauce to the skillet. Cook, stirring frequently, until fragrant, approximately 1 minute.
4. Add tomatoes and cook down: Add the diced Roma tomatoes and cook until they begin to melt and form a soupy texture, about 10 minutes.
5. Simmer sweet potatoes: Add the diced sweet potato and 2 cups of the stock (vegetable or chicken) or water. Bring the mixture to a boil, then reduce to a steady simmer. Cook until the sweet potatoes are fork-tender and the sauce is slightly thickened, approximately 12 to 15 minutes.
6. Add beans and mash: Stir in the drained beans. Use a spoon or potato masher to mash the mixture to your desired texture, then simmer for an additional 3 minutes to heat the beans through. Adjust salt to taste.
7. Assemble the burritos: On a clean work surface, spread approximately 1 tablespoon of Mexican crema, mayonnaise, or sour cream on a tortilla if desired. Using a slotted spoon, add about 3/4 cup of the bean and sweet potato filling near the edge closest to you. Top with tender greens if using. Fold the left and right sides of the tortilla over the filling, then roll up starting from the side closest to you, folding the top edges as you go.
8. Serve: Place each burrito seam-side down on a platter. Serve immediately with additional crema and salsa roja or hot sauce if desired.

Notes

• Adjust the number of chipotle chiles to control the heat level.
• For a vegan option, use a plant-based crema or omit the crema entirely.
• Warming tortillas before assembling makes them easier to roll without cracking.
• Leftover filling can be refrigerated for up to 3 days and reheated before assembling burritos.
• Customize with your favorite fresh greens or add sliced avocado for extra creaminess.

Keywords: Smoky bean burritos, sweet potato burritos, vegetarian Mexican recipe, chipotle bean filling, easy burrito recipe