Smoky Bean and Sweet Potato Burritos Recipe
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.
- 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
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
- 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.
- 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.
- Cook chipotles: Add the roughly chopped chipotle chiles along with their adobo sauce to the skillet. Cook, stirring frequently, until fragrant, approximately 1 minute.
- 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.
- 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.
- 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.
- 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.
- 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
