Recipe Details
Smoky Chipotle & Sweet Potato Burritos with Beany Filling: A Versatile Meal Prep Classic
Inspired by the rich, layered flavors of Mexican tinga—a traditional guisado defined by the smoky tang of chipotles en adobo—these flour-tortilla burritos harmonize the earthy sweetness of roasted sweet potatoes, the heartiness of saucy, spiced beans, and the smoky heat of chipotle chiles. Their chewy, pliable tortillas wrap a vibrant, customizable filling, making them ideal for fresh weeknight dinners, grab-and-go lunches, or even as a hearty tinga bowl. Best of all, they freeze beautifully for stress-free meal prep, reheating in just 5 minutes for satisfying desk lunches.
Ingredients (Serves 6–8 Burritos)
2–3 chipotle chiles en adobo (canned, stemmed, seeded, and minced; adjust for heat preference)
1 medium sweet potato (about 250g), peeled and cubed into ½-inch pieces
1 can (400g) pinto beans or black beans, drained and rinsed (or homemade mashed beans for extra creaminess)
2 tbsp adobo sauce (from chipotle can, for moisture and flavor)
1 tsp ground cumin (optional, for warmth)
Salt and pepper to taste
8 large flour tortillas (8–10 inches, softened or warmed)
Optional add-ons: Sliced avocado, pickled jalapeños, leftover cooked rice, fresh cilantro, or shredded cheese.
Instructions
Step 1: Prep and Cook the Base Filling
Roast/Steam Sweet Potatoes: Preheat oven to 200°C (400°F). Toss sweet potato cubes with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized. Alternatively, steam in a pot until soft (10–12 minutes), then drain.
Prepare Beans: In a medium skillet, heat 1 tbsp oil over medium heat. Add drained beans, cumin, and 1 tbsp adobo sauce. Mash coarsely with a fork or potato masher, stirring until thick and saucy. Simmer for 5 minutes to meld flavors.
Combine Chipotle & Sweet Potato: In a bowl, mix roasted sweet potatoes, minced chipotle chiles, and the remaining adobo sauce. Season with salt and pepper. Fold in the bean mixture, stirring gently to avoid breaking the sweet potato chunks (retain texture for heartiness).
Step 2: Assemble and Cook Burritos
Warm Tortillas: Heat flour tortillas in a dry skillet over medium heat for 10–15 seconds per side (or microwave for 10 seconds) to soften.
Fill and Roll: Spoon ½–¾ cup of the filling onto the center of each tortilla, leaving a 1-inch border. Add optional toppings (avocado, jalapeños, etc.) if desired. Fold in the sides, then roll tightly from the bottom to seal.
Cook (Optional): For crispy edges, place burritos in a dry skillet over medium heat for 2–3 minutes per side, pressing gently with a spatula to ensure filling adheres. Alternatively, bake at 180°C (350°F) for 10 minutes until heated through.
Step 3: Freeze and Reheat
Freeze: Wrap each burrito tightly in parchment paper, then aluminum foil. Label with date and store in a freezer-safe bag.
Reheat: Remove foil/parchment, microwave for 4–5 minutes (flip halfway) or reheat in a 180°C (350°F) oven for 10 minutes. The 5-minute microwave method yields the quickest, freshest result for on-the-go lunches.
Serving Suggestions
Weeknight Dinner: Serve fresh burritos with a side of Mexican rice (arroz rojo) and a crisp green salad (tossed with lime vinaigrette).
Meal Prep Lunch: Pack a wrapped burrito in a leak-proof container with a small side of salsa or guacamole for added freshness.
Tinga Bowl: Unroll a cooled burrito, scoop filling into a bowl, and top with leftover rice, fresh greens, and a drizzle of adobo sauce for a lighter, protein-packed bowl.
Customization Tips
Swap sweet potatoes for butternut squash or carrots for variation.
Add a dollop of Greek yogurt or sour cream to mellow spice.
Use brown rice instead of white for a fiber-rich twist.
These burritos marry bold flavors and practicality, making them a staple in any meal-prep routine. Enjoy the smoky-sweet harmony!