Sweet Potato Burritos with Chipotle Sauce
These vegetarian burritos combine roasted sweet potatoes, black beans, and fresh jalapeños with a creamy homemade chipotle sauce made from Greek yogurt and adobo peppers, then toasted to golden perfection.
These vegetarian burritos combine roasted sweet potatoes, black beans, and fresh jalapeños with a creamy homemade chipotle sauce made from Greek yogurt and adobo peppers, then toasted to golden perfection.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the diced sweet potatoes, diced jalapeño, and sliced red onion.
Drizzle with olive oil and season with chili powder, salt, and pepper. Toss until everything is evenly coated.
Spread the vegetable mixture in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the sweet potatoes are tender.
While the vegetables are roasting, prepare the chipotle sauce. In a blender, combine the Greek yogurt, chipotle peppers, adobo sauce, lime juice, and honey.
Blend until the sauce is smooth and creamy.
Once the vegetables are done roasting, remove them from the oven. Pour the chipotle sauce over the hot vegetables on the baking sheet.
Add the rinsed and drained black beans, and toss everything together to combine.
Warm a large flour tortilla. Spoon a portion of the sweet potato filling into the center.
Fold the sides of the tortilla in, then roll it up tightly to form a burrito.
Place the burrito seam-side down in a hot, dry skillet over medium heat. Toast for 1-2 minutes per side, until golden brown and crispy.
Slice the burrito in half and serve immediately, with any extra sauce for dipping.
Store assembled burritos wrapped tightly in foil in the refrigerator for up to 3 days; reheat in a 350°F oven for 15–20 minutes or toasted in a skillet until warmed through.
Yes. Assemble burritos up to 4 hours ahead, wrap tightly in foil, and refrigerate. Toast just before serving for best texture.
Use sour cream (1:1), Mexican crema, or mayonnaise. Sour cream is closest in tang and creaminess.
Heat level is medium. Remove jalapeño seeds to reduce spice, or add extra chipotle peppers for more heat.
Fresh roasted gives the best texture and flavor. Canned sweet potatoes are too soft; frozen diced work if thawed and patted dry before roasting.
Yes. Warm tortillas for 30 seconds per side on a skillet to make them pliable and prevent cracking when rolling.
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