Chipotle Sweet Potato Quinoa Tacos

Why You’ll Love This Recipe

With smoky roasted veggies, hearty quinoa, and zesty black beans, these tacos pack a ton of flavor and texture. The combo of chipotle and smoked paprika brings a warmth that’s balanced by the natural sweetness of the sweet potatoes. Whether you’re vegan, vegetarian, or just looking for a healthy meal, this dish delivers big on taste!

Ingredients

For the Quinoa:

• 1 cup red quinoa, uncooked (you can also use white or multi-color quinoa)
• 3 cups organic vegetable stock or broth
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Roasted Veggies:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 cups roasted herb tomatoes (you can use store-bought or roast your own)
• 2 poblano peppers

For the Sautéed Black Beans:

• 1 (15 oz.) can black beans, drained and rinsed
• 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 the Tacos:

• Homemade corn or flour tortillas, charred (see notes)
• Fresh jalapeños, chopped (optional, for extra heat)

Directions

Prepare the Quinoa:

1. Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, vegetable stock, sea salt, black pepper, smoked paprika, and garlic powder.
2. Bring to a simmer: Bring to a boil over medium-high heat, then reduce the heat to low and cover. Let it cook for about 15-18 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Roast the Veggies:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the sweet potatoes: Toss the cubed sweet potatoes with olive oil, oregano, parsley, basil, smoked paprika, garlic powder, and a pinch of salt. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes: Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping them halfway through.
4. Roast the poblanos: While the sweet potatoes are roasting, place the poblano peppers on another baking sheet or directly on the stovetop burner (if you have a gas stove). Roast until the skins are charred, turning them occasionally. Once charred, remove them from the heat and place them in a bowl covered with plastic wrap or a lid. Let them steam for 10 minutes. Peel off the skin, remove the seeds, and slice into strips.
5. Add tomatoes: When the sweet potatoes are almost done roasting, add the roasted herb tomatoes to the baking sheet and roast for the last 5-7 minutes.

Sauté the Black Beans:

1. Heat the oil: In a skillet, heat the olive oil over medium heat.
2. Season the beans: Add the drained and rinsed black beans to the skillet, along with the oregano, smoked paprika, dried parsley, garlic powder, and cumin. Stir to combine.
3. Sauté: Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and well-seasoned. Set aside.

Assemble the Tacos:

1. Char the tortillas: Warm the tortillas in a dry skillet over medium heat, flipping occasionally until lightly charred on both sides. Alternatively, you can warm them on a grill for added flavor.
2. Assemble the tacos: For each taco, layer a spoonful of quinoa, followed by roasted sweet potatoes, poblano pepper strips, sautéed black beans, and roasted tomatoes.
3. Top with jalapeños: If you like a little heat, add some freshly chopped jalapeños on top.

Servings and Timing

This recipe yields about 4 servings, depending on how generously you fill your tacos.

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour

Variations

• Add avocado: Sliced avocado or guacamole makes a creamy addition to the tacos.
• Spicy salsa: Top with a chipotle salsa or a tangy green salsa for extra flavor.
• Lime crema: A drizzle of dairy-free lime crema (using cashews or coconut yogurt) would add richness and tang.
• Grilled corn: Add some grilled corn kernels for a sweet crunch to complement the smoky flavors.
• Vegan cheese: Top with your favorite dairy-free cheese if you’d like more cheesy goodness.

Notes

• Charred Tortillas: If you don’t have access to a grill, you can char tortillas over a gas flame with tongs or heat them in a dry cast-iron skillet to get that smoky flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the quinoa, sweet potatoes, beans, and veggies in the microwave or on the stove. Warm the tortillas just before serving.

FAQs

Can I use other vegetables in these tacos?

Absolutely! Feel free to swap out the sweet potatoes or poblanos for other roasted veggies like zucchini, bell peppers, or butternut squash.

Can I make this recipe ahead of time?

Yes, you can prep the quinoa, roasted veggies, and beans ahead of time. Just assemble the tacos just before serving.

Can I make the tortillas from scratch?

Yes! If you’re feeling adventurous, you can make your own corn or flour tortillas at home. Homemade tortillas will elevate the flavor and texture of the tacos.

Are these tacos gluten-free?

If you use corn tortillas, these tacos are naturally gluten-free.

Conclusion

These Chipotle Sweet Potato Quinoa Tacos are the perfect combination of hearty, smoky, and spicy flavors. With roasted sweet potatoes, quinoa, black beans, and charred tortillas, each bite is packed with nutritious ingredients. Whether you’re vegan, vegetarian, or just craving a delicious taco night, these tacos will satisfy all your flavor cravings!

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