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