These sweet and spicy Sweet Potato and Maple Chipotle Black Bean Burritos are an easy inexpensive weeknight meal. They are also perfect for breakfast or lunch on the go!
Sweet and Spicy
I am obsessed with all things sweet and spicy, so whenever I can include another recipe on Create Mindfully that has sweet and spicy flavors, I am all over it.
The maple chipotle black beans in this recipe are one that I’ve been making for years now. They first debuted in my Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa. Combining them with sweet potato just seemed like a great way to add a little more sweet flavor.
If you like spicy, then you will like these burritos! If you prefer something with less heat, you could cut down on the amount of chipotle peppers, or use the adobo sauce instead. You could also add some cooling ingredients like sliced avocado or vegan sour cream.
Chipotle Peppers in Adobo Sauce
If you’ve never had chipotle peppers in adobo sauce, they are smoked jalapeños in a spiced tomato sauce. Chipotle peppers are hotter than jalapeños because they are from fully-ripened jalapeños. As chiles ripen, the capsaicin (which cause their heat) increases. Chipotle peppers have a smoky taste.
I didn’t try chipotle peppers until moving to Tucson about eighteen years ago. Now I include them in many of my recipes, like Chipotle Hummus and Maple Chipotle Cashews, which is another sweet and spicy recipe.
I have also used them in salad dressings like Vegan Chipotle Ranch Dressing, which makes a great dipping sauce for Vegetable Fritters, and Chipotle Dressing which I used in a Southwestern Buddha Bowl.
These burritos make a great breakfast or lunch because they taste great hot or cold, although I prefer them hot. Wrap them in tinfoil, and they become portable.
Other Mexican Inspired Recipes You Might Like
- Black Bean and Corn Vegan Quesadilla
- Vegan Taquitos with Green Chiles
- Bean and Mexican Cauliflower Rice Burritos
- Vegan Green Corn Tamales
These sweet and spicy Sweet Potato and Maple Chipotle Black Bean Burritos are an easy inexpensive weeknight meal. They are also perfect for breakfast or lunch on the go! Click To Tweet
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Sweet Potato and Maple Chipotle Black Bean Burritos
- 1 1/2 cups chopped sweet potato (cut into large chunks)
- 2 chipotles in adobo sauce (gluten free)*
- 4 teaspoons maple syrup
- 1/4 cup low sodium vegetable broth
- 2 teaspoons low sodium gluten free tamari
- 15 ounce can of black beans
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- Salt and pepper
- Gluten free tortillas – I used spinach amaranth
- Vegan sour cream
- Sliced avocados
- Place chopped sweet potato in a pot with cold water. Boil until tender. Let cool and chop into small pieces.
- Chop chipotle peppers and put in a bowl. Mix in maple syrup, vegetable broth, and tamari.
- Rinse beans and add to sauce. Set aside.
- Heat olive oil in pan and add chopped onion. Cook until translucent.
- Add bean mixture and cook until liquid is dissolved. Add desired amount of salt and pepper. At this point I mashed the beans slightly because I wanted them to soak up more sauce, but that’s up to you. Add sweet potatoes to heat through.
- Heat tortillas over flame on gas stovetop or in a pan without oil if you have an electric range. Be careful not to burn them.
- Place sweet potato and maple chipotle black bean mixture on tortillas. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll.
*Note: For less heat use adobo sauce instead or cut down on the amount of chipotle pepper.