Grammy's Kitchen · Burritos · Chipotle Sweet Potato Burritos
One of 111 burritos recipes we measured
1 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 1% |
| protein add | 100% | 100% |
| aromatics | 24% | 1% |
| vegetables and beans | 114% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 medium sweet potatoes (peeled and cubed) |
| 4 g | 2 teaspoons ground cumin (divided) |
| 3 g | 1 teaspoon chili powder |
| 27 g | 2 tablespoons olive oil (divided) |
| 150 g | 1 white onion (diced) |
| 6 g | 2 cloves minced garlic |
| 425 g | 1 (15 ounce can) black beans (drained and rinsed) |
| 30 g | 2 chipotle peppers in adobo sauce (minced) |
| 400 g | 2 avocados (peeled pitted and diced) |
| 8 (10-inch) flour tortillas | |
| 224 g | 2 cups shredded mozzarella cheese |
Method: 5 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I really love veggie burritos, and these are great! Next time I may try the whole wheat tortillas, although my husband will object (lol).” — a cook, 5.0★