Chipotle Sweet Potato Quinoa Tacos

Course: Main Course, Tacos

Cuisine: Mexican, Vegan

Keyword: Chipotle Sauce, Healthy Tacos, Quinoa Tacos, Sweet Potato Tacos, Vegan Tacos

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 320kcal

A flavorful and healthy vegan taco filled with sweet potatoes, quinoa, and black beans, perfect for customizable taco nights.

Print Recipe

Ingredients

For the Roasted Herb Tomatoes

2 cups roasted herb tomatoes You can use any variety of tomatoes.
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil

For the Roasted Veggies

2 large sweet potatoes, peeled and cubed
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

For the Quinoa

1 cup red quinoa, uncooked Can use white or multi-color.
3 cups organic vegetable stock/broth
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

For the Black Beans

1 can black beans, drained and rinsed (15 oz)
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon ground cumin

For Serving

6-8 pieces homemade corn or flour tortillas, charred
1 cup jalapeños, chopped For extra heat
1 cup dairy-free chipotle sauce/dressing

Instructions

Make the Roasted Herb Tomatoes

Preheat your oven to 400°F (200°C).
Cut the tomatoes in half and place them on a baking sheet.
Drizzle with olive oil and sprinkle with oregano, parsley, and basil.
Roast in the oven for about 25-30 minutes until the tomatoes are soft and caramelized.

Make the Roasted Veggies

While the tomatoes roast, prepare the sweet potatoes and poblano peppers.
Toss the sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread them out on another baking sheet and roast for about 25-30 minutes until tender.
For poblano peppers, roast them whole alongside the sweet potatoes until the skin is blistered, then let them cool and chop.

Make the Quinoa

Rinse the quinoa under cold water.
In a pot, combine quinoa, vegetable stock, salt, pepper, smoked paprika, and garlic powder.
Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

Sauté Black Beans

In a skillet, heat olive oil over medium heat.
Add drained black beans, oregano, smoked paprika, parsley, garlic powder, and cumin.
Stir well and cook for about 5 minutes until warm.

Make the Chipotle Sauce/Dressing

Combine your favorite dairy-free ingredient (like cashew cream or plant-based yogurt) with chipotle chili powder, garlic powder, and lime juice.
Mix it well until creamy and smooth.

Char or Warm Tortillas

Heat a skillet over medium-high heat.
Place your tortillas in the skillet for about 30 seconds on each side, or until they are warm and slightly charred.

Assembly

Start with a warm tortilla.
Layer on quinoa, roasted sweet potatoes, black beans, and poblano peppers.
Top with roasted herb tomatoes and some jalapeños.
Drizzle with chipotle sauce and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Keep tortillas separate to avoid sogginess. Reheat fillings before assembling fresh tacos.

Nutrition