When it comes to satisfying food that hits all the marks—spicy, creamy, hearty, and wholesome—this Spicy Vegan Sweet Potato Burrito with Chipotle Mayo checks every single box. It’s the kind of meal that makes you wonder why every burrito isn’t plant-based. With roasted sweet potatoes, sautéed peppers and onions, seasoned tofu, and a smoky chipotle mayo, this isn’t just another vegan burrito recipe—it’s a crave-worthy dish you’ll want in regular rotation. Whether you're a long-time lover of vegan Mexican recipes or just diving into the world of burritos recipe ideas, this one is a game changer.
Spicy Vegan Sweet Potato Burrito with Chipotle Mayo
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Mexican
Sheet pan For roasting the sweet potatoes. If you don’t have one, a large baking dish will do.
Large Skillet or Frying Pan Essential for cooking tofu and sautéing vegetables.
Mixing bowl For tossing the sweet potatoes with spices.
Blender or small food processor Helpful for blending chipotle mayo. Alternatively, you can whisk it by hand for a chunkier texture.
Tofu press or heavy pan To press the tofu. If you don’t own a press, wrap the tofu in paper towels and place a heavy skillet on top.
Cutting board & knife For prepping vegetables.
Spatula or wooden spoon For stirring and sautéing.
For the Burrito Filling
- 2 medium sweet potatoes peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Tofu
- 1 block 14 oz extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- ½ teaspoon turmeric for color
- ½ teaspoon black pepper
Veggies
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion sliced
- 1 teaspoon olive oil
Chipotle Mayo (Vegan)
- ½ cup vegan mayonnaise
- 1 –2 chipotle peppers in adobo sauce finely chopped (adjust for spice level)
- 1 tablespoon lime juice
- 1 garlic clove minced
- Pinch of salt
Additional Fillings
- 1 cup cooked rice brown or white
- 1 cup canned black beans drained and rinsed
- 1 ripe avocado sliced
- Fresh cilantro chopped
- Fresh lime wedges for serving
Burrito Wrap
- 4 large flour tortillas 10–12 inches
Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them out on a sheet pan and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Sauté the Veggies
While the sweet potatoes roast, heat a teaspoon of olive oil in a large skillet over medium heat. Add the sliced peppers and onions, and cook for about 6–8 minutes until softened and slightly charred. Season with a pinch of salt and set aside.
Cook the Tofu
In the same skillet, heat another tablespoon of olive oil. Add the crumbled tofu, soy sauce, garlic powder, turmeric, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the tofu is golden and slightly crispy. This tofu burrito filling adds a rich, eggy texture that makes this a great option for a vegan breakfast burrito too.
Prepare the Chipotle Mayo
In a small bowl or blender, mix together vegan mayonnaise, chopped chipotle peppers, lime juice, garlic, and salt. Adjust the amount of chipotle to match your spice preference. This smoky sauce is the key element that elevates the burrito into a chipotle vegan burrito you’ll want again and again.
Warm the Tortillas
Heat your tortillas in a dry skillet for 15–20 seconds per side or microwave them for about 20 seconds until pliable. This makes wrapping easier and prevents tearing.
Assemble the Burritos
Lay a warm tortilla on a flat surface. Spread a spoonful of chipotle mayo in the center. Top with a layer of rice, sweet potatoes, sautéed veggies, tofu, black beans, avocado slices, and chopped cilantro. Squeeze a little lime juice over the top. Fold in the sides and roll up tightly from the bottom.
Serve or Sear
You can eat the burritos as is, or for a restaurant-style touch, sear them in a skillet over medium heat for 2–3 minutes per side until golden and crisp.
Pairings
This burrito is hearty enough to stand on its own, but here are some pairing ideas to round out the meal:
- Mexican Street Corn Salad (Esquites): The creamy, tangy flavor of esquites balances the spice in the burrito perfectly.
- Chilled Agua Fresca or Limeade: Cool off the heat with a refreshing beverage like cucumber-lime agua fresca or hibiscus tea.
- Tortilla Chips and Guacamole: A classic companion to any burrito vegan dish, especially when you're serving guests.
- Simple Vegan Quesadilla: Use leftover tortillas and veggies for an easy side.
- Roasted Vegetable Soup: Ideal if you're enjoying this burrito in colder months. It pairs well with smoky, spicy soups.
FAQs
1. Can I use canned sweet potatoes instead of roasting fresh ones?
You can, but roasting fresh sweet potatoes adds a caramelized flavor and firmer texture that holds up better in a burrito wrap. If using canned, make sure to drain and pat them dry before sautéing briefly in a skillet with spices.
2. What type of tofu works best for this vegan tofu burrito?
Extra-firm tofu is ideal because it crumbles well and holds its texture during cooking. Soft or silken tofu is not recommended for this dish. Pressing the tofu helps it absorb flavor and crisp up nicely.
3. Can I turn this into a vegan burrito bowl?
Absolutely! Skip the tortilla and layer everything into a bowl. Add extra greens, grilled corn, or even pickled onions for a more dynamic vegan burrito bowl experience.
4. Is this recipe suitable for meal prep?
Yes, all components can be made in advance and stored separately in the fridge for up to 4 days. Just assemble and heat when ready. It’s one of the most convenient burrito recipe vegetarian options for busy weeks.
5. How can I make this burrito gluten-free?
Swap the flour tortillas for gluten-free wraps or large collard green leaves. Also ensure your chipotle peppers and soy sauce are certified gluten-free.
