DIFFICULTY LEVEL:
Easy
SERVES:
6
COURSE:
Entree
CUISINE:
Mexican
DIFFICULTY LEVEL:
Easy
SERVES:
6
COURSE:
Entree
CUISINE:
Mexican
Chipotle Chicken & Sweet Potato Burrito
Imagine biting into a beautifully toasted burrito that’s the perfect mash-up of cozy and zesty. Inside each soft tortilla lies a warm, earthy filling of roasted sweet potatoes, meeting a hearty and smoky blend of shredded chicken, melty Tex‑Mex cheese, black beans, and corn—all brought together with a gentle kick of chipotle pepper in adobo. It’s comfort food with a southwestern sizzle, balancing sweet, creamy, and smoky notes in every bite. Ideal for when you want something familiar and satisfying but with a fun little firecracker of flavor.
Chipotle Chicken & Sweet Potato Burrito
Imagine biting into a beautifully toasted burrito that’s the perfect mash-up of cozy and zesty. Inside each soft tortilla lies a warm, earthy filling of roasted sweet potatoes, meeting a hearty and smoky blend of shredded chicken, melty Tex‑Mex cheese, black beans, and corn—all brought together with a gentle kick of chipotle pepper in adobo. It’s comfort food with a southwestern sizzle, balancing sweet, creamy, and smoky notes in every bite. Ideal for when you want something familiar and satisfying but with a fun little firecracker of flavor.
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Difficulty Level:
Easy
Serves:
6
Course:
Entree
Cuisine:
Mexican
INGREDIENTS
Roasted Sweet Potatoes:
4 cups chopped, peeled sweet potatoes (about 1 inch cubes)
2 tbsp olive oil
1/2 tsp dried oregano
1 garlic clove, minced
1/2 tsp. salt and freshly ground black pepper
Burritos:
1 (10 oz.) can chicken in water, drained and flaked
2 3/4 cup shredded tex mex cheese blend
1 1/2 cup cooked corn kernels
1 cup canned black beans, drained and rinsed
1-2 chipotle peppers in adobo sauce (minced)
6 10" whole wheat flour tortillas
tomato, salsa, sour cream, guacamole
INGREDIENTS
Roasted Sweet Potatoes:
4 cups chopped, peeled sweet potatoes (about 1 inch cubes)
2 tbsp olive oil
1/2 tsp dried oregano
1 garlic clove, minced
1/2 tsp. salt and freshly ground black pepper
Burritos:
1 (10 oz.) can chicken in water, drained and flaked
2 3/4 cup shredded tex mex cheese blend
1 1/2 cup cooked corn kernels
1 cup canned black beans, drained and rinsed
1-2 chipotle peppers in adobo sauce (minced)
6 10" whole wheat flour tortillas
tomato, salsa, sour cream, guacamole
INSTRUCTIONS
Roasted Sweet Potatoes: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Toss together sweet potatoes, oil, oregano, garlic, salt and pepper until coated; arrange in single layer in prepared pan. Roast, turning once, for 20 to 25 minutes or until tender. Burritos: Preheat oven to 400°F. Toss together sweet potatoes, chicken, chipotle pepper(s), cheese, corn and black beans; spoon filling along center of each tortilla. Fold up bottom edge, then fold in sides and roll up tightly. Place seam side down on parchment-lined baking sheet. Lightly spray each burrito with cooking spray. Bake for 15 to 20 minutes or until golden and hot, and cheese is melted. Serve with salsa, sour cream and guacamole.
ESTIMATED NUTRITIONAL VALUES
Calories ~3,500 kcal
Protein ~170 g
Total Fat ~170 g
Saturated Fat ~50 g
Carbohydrates ~340 g
Sugar ~40 g
Fiber ~50 g
Cholesterol ~300 mg
Sodium ~4,000 mg
INSTRUCTIONS
Roasted Sweet Potatoes: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Toss together sweet potatoes, oil, oregano, garlic, salt and pepper until coated; arrange in single layer in prepared pan. Roast, turning once, for 20 to 25 minutes or until tender. Burritos: Preheat oven to 400°F. Toss together sweet potatoes, chicken, chipotle pepper(s), cheese, corn and black beans; spoon filling along center of each tortilla. Fold up bottom edge, then fold in sides and roll up tightly. Place seam side down on parchment-lined baking sheet. Lightly spray each burrito with cooking spray. Bake for 15 to 20 minutes or until golden and hot, and cheese is melted. Serve with salsa, sour cream and guacamole.
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ESTIMATED NUTRITIONAL VALUES
Calories ~3,500 kcal
Protein ~170 g
Total Fat ~170 g
Saturated Fat ~50 g
Carbohydrates ~340 g
Sugar ~40 g
Fiber ~50 g
Cholesterol ~300 mg
Sodium ~4,000 mg