Smoky Bean and Sweet Potato Burritos Recipe

Introduction

These smoky bean and sweet potato burritos are a flavorful, hearty meal perfect for any day of the week. Packed with tender sweet potatoes, smoky chipotle chiles, and creamy beans, they offer a satisfying blend of textures and tastes that will please both vegetarians and meat-eaters alike.

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, cooking for another 5 minutes.
2. Step 2: Add the chopped chipotle chiles with their sauce and cook, stirring frequently, until fragrant, about 1 minute. Then add the diced tomatoes and cook until they begin to soften and become soupy, about 10 minutes.
3. Step 3: Stir in the diced sweet potato and pour in the stock or water. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cook until the sweet potato is tender and the sauce has slightly thickened, about 12 to 15 minutes.
4. Step 4: Add the drained beans and mash the mixture to your preferred consistency. Simmer for an additional 3 minutes to heat the beans through. Taste and adjust salt as needed.
5. Step 5: To assemble, lay a tortilla flat on your work surface and spread about 1 tablespoon of crema, mayonnaise, or sour cream if using. Using a slotted spoon, scoop approximately 3/4 cup of the filling near the edge of the tortilla closest to you. Top with tender greens if desired.
6. Step 6: Fold the left and right sides of the tortilla over the filling. Starting from the side closest to you, roll the tortilla tightly, folding the top edges towards the center as you roll. Place the burrito seam-side down on a serving platter. Repeat with the remaining tortillas and filling.
7. Step 7: Serve the burritos immediately with extra crema and salsa roja or hot sauce on the side if you like a little extra heat.

Tips & Variations

• Warm the tortillas before assembling to make them more pliable and easier to roll without tearing.
• Substitute black beans or kidney beans for variety in flavor and texture.
• Add cooked rice or quinoa to the filling for extra bulk and nutrition.
• Use kale or other hearty greens if baby spinach or arugula are not available.
• For a vegan option, use vegan sour cream or skip the crema altogether.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 4 days. Burritos can be wrapped individually in foil and refrigerated for up to 2 days. To reheat, warm the burrito in a skillet over medium heat or in the oven at 350°F until heated through, about 10–15 minutes. Avoid the microwave for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, the filling can be prepared a day or two in advance and stored in the refrigerator. Burritos can be assembled fresh or assembled ahead and refrigerated for up to 2 days before reheating.

What if I don’t have chipotle chiles in adobo?

You can use smoked paprika or a small amount of chili powder as a substitute. Keep in mind that the smoky, tangy flavor of chipotles is unique, so the flavor profile will be slightly different.

Smoky Bean and Sweet Potato Burritos Recipe

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These Smoky Bean and Sweet Potato Burritos are a hearty, flavorful vegetarian meal featuring tender sweet potatoes, smoky chipotle chiles, and creamy beans wrapped in warm flour tortillas. Perfect for a satisfying lunch or dinner, the filling is simmered to a rich, slightly thickened consistency and can be customized with fresh greens, Mexican crema, and hot sauce for added brightness and creaminess.

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

Ingredients

Scale 1x2x3x

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

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 the onion becomes translucent and begins to brown, about 8 to 10 minutes. Then add minced garlic and 2 teaspoons of kosher salt, cooking for another 5 minutes to develop flavor. Stir in the chopped chipotle chiles along with their adobo sauce and cook further until fragrant, about 1 minute, stirring frequently.
2. Simmer the Filling: Add the diced tomatoes to the skillet and cook until they start to break down and become soupy, about 10 minutes. Stir in the diced sweet potato and pour in 2 cups of stock or water. Bring the mixture to a boil, then reduce heat to a steady simmer. Cook until the sweet potato is tender enough to be pierced with a fork and the mixture has reduced and thickened slightly, approximately 12 to 15 minutes. Add the drained beans and mash the mixture to your preferred texture. Continue simmering for an additional 3 minutes to heat the beans through, then adjust salt to taste.
3. Assemble Burritos: To assemble each burrito, lay a warm flour tortilla on a flat surface. Spread 1 tablespoon of Mexican crema (or mayonnaise or sour cream) evenly over the tortilla if using. Using a slotted spoon, place about 3/4 cup of the warm filling over the edge closest to you. Top with tender greens if desired. Fold the left and right sides of the tortilla over the filling, then roll up from the edge closest to you, folding the top sides inward as you roll to secure the filling. Place the burrito seam-side down on a serving platter. Repeat with the remaining tortillas and filling.
4. Serve: Serve the burritos immediately with extra crema and salsa roja or hot sauce on the side for additional flavor according to preference.

Notes

• For a smoother filling, mash the beans and sweet potato thoroughly before assembling.
• Warm tortillas slightly before rolling to prevent tearing and make folding easier.
• Use vegetable stock for a vegan option or chicken stock for a richer flavor.
• Adjust chipotle quantity for desired heat level.
• Optional toppings like avocado slices, cilantro, or shredded cheese can enhance the burritos.

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