Chipotle Sweet Potato Quinoa Tacos Recipe
These Chipotle Sweet Potato Quinoa Tacos are a vibrant, flavorful, and nutritious vegetarian dish featuring roasted sweet potatoes and poblano peppers, protein-packed quinoa, and spiced black beans. Enhanced with smoky chipotle sauce and charred tortillas, this recipe offers a perfect balance of smoky, spicy, and earthy flavors ideal for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Quinoa
- 1 cup red quinoa, uncooked (can also use white or multi-color)
- 3 cups organic vegetable stock/broth
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Roasted Vegetables
- 2 large sweet potatoes, peeled and cubed
- 2 poblano peppers
- 2 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 tsp garlic powder
Black Beans
- 1 (15 oz.) can black beans, drained and rinsed
- 1 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp ground cumin
Additional Ingredients
- 2 cups roasted herb tomatoes (see Roasted Herb Tomato recipe)
- Homemade corn or flour tortillas, charred
- Jalapeños, chopped, to taste
- 1 batch of dairy-free chipotle sauce/dressing (recipe referenced)
Instructions
- Make Roasted Herb Tomatoes: Prepare the roasted herb tomatoes by following the dedicated roasted herb tomato recipe, which will add a bright, flavorful base note to your tacos.
- Prepare Roasted Vegetables: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Season Vegetables: In a bowl, combine peeled and cubed sweet potatoes, whole poblano peppers, olive oil, oregano, parsley, basil, smoked paprika, and garlic powder. Toss until evenly coated.
- Roast Vegetables: Arrange veggies in a single layer on the baking sheet. Roast for 20-25 minutes until sweet potatoes are tender and both sweet potatoes and peppers are nicely charred and golden. Remove from oven and chop roasted poblano peppers into pieces.
- Cook Quinoa: In a medium saucepan, bring vegetable stock to a boil over medium-high heat. Add quinoa, whisk continuously for 1-2 minutes. Reduce heat to simmer, whisking every 3-4 minutes until quinoa is cooked, stock absorbed, and mixture thickened. Stir in sea salt, black pepper, smoked paprika, and garlic powder until combined.
- Sauté Black Beans: In a medium skillet over medium-high heat, warm olive oil. Add rinsed black beans along with garlic powder, oregano, smoked paprika, parsley, and cumin. Cook for 5-6 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Prepare Chipotle Sauce: Prepare the dairy-free chipotle sauce/dressing as per the recipe linked or referenced in your recipe collection.
- Char or Warm Tortillas: To warm tortillas, preheat oven to 350°F (177°C). Place tortillas directly on oven rack and turn off oven once heated, leaving tortillas inside for 2 minutes. Alternatively, char tortillas over a gas burner by placing one tortilla onto the flame until light smoke appears, then flip to char the opposite side. Repeat for all tortillas.
- Assemble Tacos: Spoon cooked quinoa onto each charred tortilla. Top with roasted poblano peppers, roasted sweet potatoes, sautéed black beans, chopped jalapeños, roasted herb tomatoes, and a drizzle of chipotle sauce. Garnish with fresh cilantro, if desired.
- Serve and Enjoy: Serve immediately and enjoy your smoky, spicy, and hearty chipotle sweet potato quinoa tacos!
Notes
- The roasted herb tomatoes add a fresh and tangy flavor contrast—prepare them ahead or substitute with fresh diced tomatoes if short on time.
- Customize the heat level by adjusting the amount of jalapeños or chipotle sauce.
- You can use either corn or flour tortillas based on preference or dietary needs.
- For a gluten-free version, ensure tortillas are corn-based and all seasonings are gluten-free.
- Leftover quinoa can be stored in an airtight container in the fridge for up to 4 days.
- Use fresh herbs if available instead of dried for more vibrant flavor.
