Smoky Bean and Sweet Potato Burritos
Published Sept. 23, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup vegetable oil, such as avocado
- 1medium onion, diced
- 4garlic cloves, minced
- Kosher salt (such as Diamond Crystal)
- 5 to 7chipotle chiles in adobo sauce, roughly chopped
- 5Roma tomatoes, diced
- 1medium sweet potato (12 to 16 ounces), peeled and diced
- 2cups low-sodium vegetable or chicken stock, or water
- 2(15-ounce) cans beans, such as pinto, Great Northern, cannellini or a mix, drained
- 10burrito-sized (10-inch) flour tortillas, at room temperature or warmed (see Tip)
- Mexican crema, mayonnaise or sour cream (optional)
- Tender greens, such as baby spinach, arugula or mesclun mix (optional; see Tip)
- Hot sauce or salsa roja, for serving (optional)
Nutritional analysis per serving (10 servings)
307 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 12 grams protein; 1214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large skillet on medium. Add onion and cook, stirring occasionally, until translucent and beginning to brown, 8 to 10 minutes. Add the garlic and 2 teaspoons salt, and cook for another 5 minutes. Add the chopped chipotles along with their sauce and cook, stirring frequently, until fragrant, about a minute.
- Step 2
Add the diced tomatoes and cook until they start to melt and get soupy, about 10 minutes. Add the sweet potato and stock, bring to a boil, lower to a steady simmer and cook until the sweet potato is fork-tender and the tinga is reduced and slightly thickened, 12 to 15 minutes. Add the beans, mash the mixture to your desired texture and simmer for 3 more minutes to heat beans through. Taste for salt.
- Step 3
Assemble burritos one at a time: On a work surface, spread a tortilla with 1 tablespoon crema, if using, then, using a slotted spoon, scoop about ¾ cup of filling on top of the tortilla near the edge closest to you. Top with greens, if using. To close the burrito, fold the left and right sides of the tortilla over the filling, then starting with the side closest to you, roll up the burrito, folding the top sides of the tortilla towards each other as you roll. Place the burrito seam-side down on a serving platter. Repeat to make remaining burritos. Serve immediately, with crema and salsa roja, if desired.
- If you’d like, warm the tortillas in a large cast-iron skillet over medium-high until toasted in spots and pliable, about 1 minute each side.
- To freeze the burritos for later, omit the optional greens during assembly and place the burritos on a parchment-lined sheet pan as you assemble them, making sure none of the burritos are touching. Freeze the burritos for 1 to 2 hours, until solid enough to move. Once they are almost frozen solid, place in a tightly sealed container and freeze for up to 6 months. To reheat, wrap the frozen burrito in parchment paper and microwave for 3 minutes on high. Let stand 2 minutes before serving.
Private Notes
Comments
Maybe because I'm in the San Francisco Bay Area, but how about grilling the burritos before serving? Nothing beats that toasty tortilla.
@E. Parker yes! I haven’t made them yet but I’d grill them or bake them a few minutes with some cheese on top of burritos!
@Rebecca C oh! I also made a garlic lime aioli(added lime juice and pressed garlic to dukes mayo) to put on it and I think that really cut through the heat and made it AMAZING !
Really good. Used 5 chipotle peppers and it was the right spice level for us. Also roasted the sweet potatoes at 400 for about 20 minutes (tossed with a little olive oil, smoked paprika and salt). Used only 1.5 cups of water with about 2 tsp of better than bouillon veggie base and a can of diced tomatoes instead of the Roma tomatoes. I think that this is a very riffable recipe - I can see scrambling some egg to make it for breakfast. Made my own tortillas which really took it over the top.
As a massive dairy-lover, I was a little skeptical about a no-cheese burrito, but this was absolutely delicious! The burrito on its own was plenty good, but with the lime garlic mayo someone in the comments mentioned making to go with it, it’s stellar. I will be making both on a regular basis for dinner from now on.
@bee oh also I feel weird eating raw tortillas so I sprayed all of the rolled burritos with PAM and threw them on a baking sheet in the oven at 375° for 15 minutes and they were perfectly warmed through and just a bit crispy on the bottom like a chimichanga
Good but was too hot. I would cut chilies in adobe in half. Also sweet potatoes need much longer to cook then directed.