Smoky Bean and Sweet Potato Burritos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
