Sweet Potato Burritos with Chipotle Sauce

Name: Sweet Potato Burritos with Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 jalapeño, diced; 1 red onion, thinly sliced; 1 tsp chili powder; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 1/2 cup plain Greek yogurt; 2 chipotle peppers in adobo sauce; 1 tbsp adobo sauce (from can); 1/2 lime, juiced; 1 tbsp honey; 1 can (15 oz) black beans, rinsed and drained; 4 large flour tortillas

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.

🌍Mexican-inspired 🏷️Sweet potato burrito 🏷️Vegetarian burrito 🏷️Chipotle sauce 🏷️Black bean burrito Vegetarian

🏷️

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TikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 medium sweet potatoes, peeled and diced
1 jalapeño, diced
1 red onion, thinly sliced
1 tsp chili powder
salt, to taste
black pepper, to taste
2 tbsp olive oil
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo sauce
1 tbsp adobo sauce (from can)
1/2 lime, juiced
1 tbsp honey
1 can (15 oz) black beans, rinsed and drained
4 large flour tortillas

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the diced sweet potatoes, diced jalapeño, and sliced red onion.
3
Drizzle with olive oil and season with chili powder, salt, and pepper. Toss until everything is evenly coated.
4
Spread the vegetable mixture in a single layer on a baking sheet.
5
Roast for 20-25 minutes, or until the sweet potatoes are tender.
6
While the vegetables are roasting, prepare the chipotle sauce. In a blender, combine the Greek yogurt, chipotle peppers, adobo sauce, lime juice, and honey.
7
Blend until the sauce is smooth and creamy.
8
Once the vegetables are done roasting, remove them from the oven. Pour the chipotle sauce over the hot vegetables on the baking sheet.
9
Add the rinsed and drained black beans, and toss everything together to combine.
10
Warm a large flour tortilla. Spoon a portion of the sweet potato filling into the center.
11
Fold the sides of the tortilla in, then roll it up tightly to form a burrito.
12
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.
13
Slice the burrito in half and serve immediately, with any extra sauce for dipping.

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Tips & Notes

Pro tips

Dice sweet potatoes into uniform 1/4-inch pieces for even roasting; they should be tender and caramelized at edges after 25–30 minutes at 400°F.
Make the chipotle sauce first so flavors meld; adjust consistency by adding water 1 tbsp at a time if too thick.
Assemble burritos on a flat surface, fill conservatively to avoid overstuffing, and tuck sides inward before rolling tightly.
Toast assembled burritos seam-side down in a buttered skillet over medium-high heat for 2–3 minutes per side until golden; this seals edges and adds texture.

Substitutions

Black beans → pinto beans or chickpeas (swap 1:1 by volume)
Jalapeño → serrano pepper or poblano (poblano is milder and larger; use 1 whole pepper)
Greek yogurt → sour cream or Mexican crema (preserves tang and creaminess)
Chipotle peppers in adobo → smoked paprika + jalapeño + adobo sauce (1 tsp paprika + 1 jalapeño + same adobo for similar depth)

Storage & make-ahead

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.