Smoky Bean and Sweet Potato Burritos Recipe

Introduction

These Smoky Bean and Sweet Potato Burritos combine hearty beans, tender sweet potatoes, and smoky chipotle peppers for a flavorful, satisfying meal. Perfect for a quick weeknight dinner or meal prep, they offer a delicious twist on a classic favorite.

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 translucent and beginning to brown, about 8 to 10 minutes. Stir in the minced garlic and 2 teaspoons of kosher salt, then cook for another 5 minutes. Add the chopped chipotle chiles with their adobo sauce and cook, stirring frequently, until fragrant, about 1 minute.
2. Step 2: Add the diced tomatoes to the skillet and cook until they start to break down and become soupy, roughly 10 minutes. Stir in the diced sweet potato and the stock or water, then bring to a boil. Reduce the heat to maintain a steady simmer and cook until the sweet potato is fork-tender and the mixture has reduced and thickened slightly, about 12 to 15 minutes.
3. Step 3: Stir in the drained beans and mash the mixture gently to your preferred texture. Simmer for an additional 3 minutes to heat the beans through. Taste and adjust salt if needed.
4. Step 4: To assemble each burrito, lay a tortilla flat on a clean surface. Spread about 1 tablespoon of crema or your preferred creamy topping if using, then spoon roughly 3/4 cup of the bean and sweet potato filling near 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. Starting with the edge closest to you, roll the tortilla tightly while folding the top sides inward to enclose the filling. Place the rolled burrito seam-side down on a platter. Repeat with the remaining tortillas and filling.
6. Step 6: Serve immediately with extra crema and salsa roja or hot sauce on the side, if you like.

Tips & Variations

• Warm tortillas before assembling to make them more pliable and prevent cracking.
• Substitute black beans or kidney beans if you prefer a different flavor or texture.
• Add cooked rice or quinoa for extra bulk and texture.
• Try topping with fresh cilantro, diced avocado, or shredded cheese for added flavor.

Storage

Store leftover filling in an airtight container in the refrigerator for up to 4 days. Burritos can be wrapped individually in foil or plastic wrap and refrigerated for up to 2 days. Reheat burritos in a skillet over medium heat or in a microwave until warmed through, adding a splash of water to keep the filling moist if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply use vegetable stock and omit the crema or substitute with a vegan sour cream alternative. The rest of the ingredients are plant-based.

Can I freeze these burritos?

Yes, burritos can be frozen tightly wrapped in foil or freezer-safe plastic. Freeze for up to 2 months. Reheat by thawing overnight in the refrigerator and warming in a skillet or oven.

Smoky Bean and Sweet Potato Burritos Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

A flavorful and hearty Smoky Bean and Sweet Potato Burrito recipe featuring tender sweet potatoes, smoky chipotle peppers, and creamy beans wrapped in warm flour tortillas. Perfect for a satisfying vegetarian meal with optional toppings like Mexican crema and fresh greens.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 10 burritos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 1/4 cup vegetable oil, such as avocado
• 1 medium onion, diced
• 4 garlic cloves, minced
• Kosher salt (such as Diamond Crystal), to taste (about 2 tsp in cooking)
• 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 Assembly

• 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. Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 8 to 10 minutes. Stir in the minced garlic and 2 teaspoons kosher salt, cooking for another 5 minutes until fragrant.
2. Add Chipotle and Tomatoes: Add the chopped chipotle chiles along with their adobo sauce to the skillet. Stir frequently and cook for about 1 minute until aromatic. Then add the diced Roma tomatoes and cook until they start to soften and form a soupy mixture, about 10 minutes.
3. Cook Sweet Potatoes: Add the peeled and diced sweet potatoes along with the 2 cups of low-sodium vegetable or chicken stock (or water). Bring to a boil, lower the heat to a simmer, and cook until the sweet potatoes are fork-tender and the mixture (tinga) has thickened slightly, about 12 to 15 minutes.
4. Add Beans and Mash: Stir in the drained beans, then mash the mixture to your preferred texture using a spoon or potato masher. Continue to simmer for 3 more minutes to heat the beans through. Taste and adjust salt as needed.
5. Assemble Burritos: Place a flour tortilla on a clean work surface. Spread 1 tablespoon of Mexican crema, mayonnaise, or sour cream if using. Using a slotted spoon, scoop about 3/4 cup of the filling near the edge of the tortilla closest to you. Top with tender greens like baby spinach or arugula if desired.
6. Roll Burritos: Fold the left and right sides of the tortilla over the filling. Starting with the side closest to you, roll up the tortilla tightly, folding the top edges toward each other as you roll to enclose the filling completely. Place the burrito seam-side down on a serving platter. Repeat assembly with remaining tortillas and filling.
7. Serve: Serve the burritos immediately with extra Mexican crema and salsa roja or hot sauce on the side according to preference.

Notes

• Warm tortillas slightly before assembling to prevent tearing and make rolling easier.
• The type of beans can be any combination of pinto, Great Northern, or cannellini based on your preference.
• Adjust the number of chipotle chiles in adobo sauce depending on how spicy you like it.
• For a vegan version, omit Mexican crema or use a plant-based alternative.
• Leftover filling can be stored in the refrigerator for up to 3 days and used as a filling for tacos, bowls, or tostadas.

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