Smoky Bean and Sweet Potato Burritos

Name: Smoky Bean and Sweet Potato Burritos
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10 burritos
Cuisine: mexican
Ingredients: 1/4 cup vegetable oil, such as avocado; 1 medium onion, diced; 4 garlic cloves, minced; Kosher salt (such as Diamond Crystal); 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 (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)

By Kristina Felix

Published Sept. 23, 2025

Smoky Bean and Sweet Potato Burritos — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Rating: (0)
Comments: Read comments

The smoky heat of chipotle chiles, combined with the sweetness of sweet potatoes and the heartiness of saucy beans come together in a chewy flour-tortilla burrito that’s ready to be your meal prep darling. Inspired by Mexican tinga, a classic guisado that builds off of the complex sweet and tangy flavor of chipotles en adobo, these burritos can be served fresh for dinner with a big green salad or Mexican rice, or wrapped up for easy lunches throughout the week. Feel free to get creative with your add-ins: Leftover rice makes them extra hearty, sliced avocado adds richness and pickled jalapeños bring spicy brightness. The filling alone is delicious served over rice and topped with greens as a tinga bowl. Best of all, these burritos freeze beautifully, giving you a stash of satisfying desk lunches that reheat in just 5 minutes.

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Ingredients

Yield:10 burritos

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)

Ingredient Substitution Guide

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.

Tips

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.