Easy Homemade Sweet Potato Sofritas Recipe
Sep 17, 2019 • Updated Apr 08, 2024
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Delicious and nutritious recipe for sweet potato sofritas with black beans. Perfect for tacos, burritos, and more. A delicious, veggie-forward twist on Chipotle’s popular tofu recipe.
What is Sofritas?
Sofritas is a vegan-friendly protein option offered at Chipotle Mexican Grill. It consists of shredded or crumbled tofu that has been marinated and then braised with chipotle chilies, roasted poblano pepper, and a blend of aromatic spices. Sofritas can be used as a filling for burritos, tacos, burrito bowls, and salads, providing a flavorful protein-rich, vegan alternative to meat.
While the traditional version calls for extra-firm tofu crumbles, today, we’re subbing it for sweet potatoes and black beans. I took inspiration from this copycat Chipotle Sofritas recipe, and a traditional sofrito sauce recipe as well. I think you will absolutely love how this turns out– and don’t forget your favorite vegan toppings like guacamole, corn salsa, and vegan sour cream!
What Makes This Recipe Great?
This Sweet Potato Sofritas Recipe is a quick and easy, full-of-flavor dish that makes for excellent taco filling for vegan burrito bowls, tacos, and more! I was inspired by Chipotle’s sofritas (made with tofu), which once upon a time, I used to eat. It was delicious, perfectly spiced, and a great vegan option, but I never felt my best after eating it. In general, making things at home is always a little healthier, and a great way to take control of ingredients. I was determined to recreate those delicious restaurant flavors at home.
The problem was, I knew nothing about cooking Latin American food. Funny story… I actually used to think I hated all Latin food because it had a soapy taste, which I later learned was just because of the cilantro on top. Anyway, since then I’ve been finally diving into the cuisine, hold the cilantro. Now I’m on a roll, and this recipe proves that plant-based alternatives truly know no bounds!
the details
- This homemade sofritas recipe is vegan, gluten-free, and oil-free. All the flavor and spice, none of the bellyache later. This is a feel-good food, my friends.
- You can meal-prep this filling and use it for tacos, burritos, and bowls for busy weeknights. It can be stored frozen and re-heated to enjoy later.
- Instead of tofu or meat, we’re using sweet potatoes and black beans for a whole-food plant-based alternative. It’s filling, nutrient-dense dense, and rich in fiber and plant protein. Such simple ingredients but the flavors and textures are complex and delicious!
- You can throw in your favorite toppings and mix-ins like salsa, rice, bell peppers, fajita veggies, and more!
Ingredient Notes
Sofritas Filling
- Orange Sweet potato: You can substitute the sweet potato and black bean for another vegan protein option.
- Cooked Black beans
- Garnish: Watermelon radish, fresh parsley or cilantro, diced red onion, cashew sour cream, fresh lime juice.
Sofritas Sauce
- Vegetable broth
- Yellow onion
- Garlic cloves
- Chipotle Peppers in adobo sauce
- Adobo sauce
- Chipotle chilies
- Gluten-free soy sauce
- Tomato paste
- Dried oregano
- Adobo seasoning
- Chili powder
- Ground cumin
- Apple cider vinegar
- Maple syrup or coconut sugar
- Salt + Black pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400F, and finely dice sweet potatoes into cubes about 1cm wide all around. Spread evenly onto a baking mat or parchment paper lined baking sheet and bake for 30-35 minutes. Cubes should be cooked, but still a little firm, as they will cook more later.
- Prepare your peppers by charring them directly over your stove burner. The skin of the peppers should blacken, and after you let cool, you can peel the burnt skin off. The peppers should then be nice and tender, and you can remove the seeds too.
- Make your sauce by blending the onion, garlic, veggie broth, chipotle peppers, adobo sauce, freshly charred peppers, soy sauce, tomato paste, apple cider vinegar, maple syrup, and spices. Blend until fairly smooth in a food processor or high speed blender.
- As an optional step, you can dry toast your spices over a pan on medium heat before blending, to unlock more flavor.
- In a large skillet or cast iron pan, add your black beans, sweet potato, and blended sauce. Cook over medium-high heat, bringing the sauce to a bubble, and simmering on low-medium heat until thick. Allow the potatoes and black beans to absorb some of the sauce, and taste, adding salt and pepper as needed.
- Serve with sweet potato tortillas or tortillas of choice. Enjoy!
Secrets to Success
- In this sofritas recipe, I used orange sweet potatoes, which are great in texture once cooked through. If you choose to use a different potato variety, be sure to adjust cook time as needed, and note that texture may change.
- To adjust the spice level, feel free to add less or more of the peppers you’re using. You can always add spice, but it’s tough to mellow out, so start with less and add more as you see fit.
- If you’d like to substitute sweet potatoes and black beans with another plant-based protein of choice, or another vegetable, feel free to try! The sauce itself is a delicious way to spice any dish up.
- I took inspiration from this Chipotle copycat recipe if you’re interested in checking out a sofritas tofu version!
Storage Tips
Store leftover sofritas in an airtight container in the refrigerator. Reheat on the stovetop and serve in your favorite way– tacos, burritos, bowls, and more!
To freeze, let the mixture cool completely. Then, store it in a freezer bag or container for up to 3 months. Thaw in the fridge overnight and enjoy!
More Delicious Recipes
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Easy Homemade Sweet Potato Sofritas Recipe
Ingredients
- 15 oz orange sweet potato diced finely (roughly 2 cups)
- 8 oz cooked black beans about 1 cup
- 1/2 yellow onion diced
- 2 cloves garlic
- 1/4 cup low sodium veggie broth
- 3 tbsp chipotle peppers in adobo sauce can
- 2 tbsp adobo sauce
- 2 chipotle chillies more if you like spice
- 2 tbsp gluten free soy sauce
- 1 tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp adobo seasoning I used this one
- 1 tsp chili powder
- 1 tsp apple cider vinegar
- 1 tsp maple syrup or coconut sugar
- 1 tsp cumin
- salt + pepper to taste
- suggested garnish
- watermelon radish
- parsley or cilantro
- diced red onion
- cashew sour cream
- fresh lime
Instructions
- Preheat your oven to 400F, and finely dice sweet potatoes into cubes about 1cm in width all around. Spread evenly onto a baking mat or parchment paper lined tray and bake for 30-35 minutes. Cubes should be cooked, but still a little firm, as they will cook more later.
- Prepare your peppers by charring them directly over your stove burner. The skin of the peppers should blacken, and after you let cool, you can peel the burnt skin off. The peppers should then be nice and tender, and you can remove seeds too.
- Make your sauce by blending the onion, garlic, veggie broth, chipotle peppers, adobo sauce, freshly charred peppers, soy sauce, tomato paste, apple cider vinegar, maple syrup and spices. Blend until fairly smooth. As an optional step, you can dry toast your spices over a pan on medium heat before blending, to unlock more flavour.
- In a large skillet or sauce pan, add your black beans, sweet potato, and blended sauce. Cook over medium heat, bringing the sauce to a bubble, and simmering on a low medium heat until thick. Allow the potatoes and black beans to absorb some of the sauce, and taste, adding salt and pepper as needed.
- Serve with sweet potato tortillas, or tortillas of choice. Enjoy!
Notes
Secrets to Success
-
- In this sofritas recipe, I used orange sweet potatoes, which are great in texture once cooked through. If you choose to use a different potato variety, be sure to adjust cook time as needed, and note that texture may change.
-
- To adjust the spice level, feel free to add less or more of the peppers you’re using. You can always add spice, but it’s tough to mellow out, so start with less and add more as you see fit.
-
- If you’d like to substitute sweet potatoes and black beans with another plant-based protein of choice, or another vegetable, feel free to try! The sauce itself is a delicious way to spice any dish up.
-
- I took inspiration from this Chipotle copycat recipe if you’re interested in checking out a sofritas tofu version!
Storage Tips
Store leftover sofritas in an airtight container in the refrigerator. Reheat on the stovetop and serve in your favorite way– tacos, burritos, bowls, and more! To freeze, left the mixture cool completely. Then, store it in a freezer bag or container for up to 3 months. Thaw in the fridge overnight and enjoy!Nutrition information is automatically calculated, so should only be used as an approximation.
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