Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chipotle Sweet Potato Quinoa Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoky, spicy, and hearty, these Chipotle Sweet Potato Quinoa Tacos combine roasted sweet potatoes, seasoned quinoa, sautéed black beans, and charred tortillas for a vibrant plant-based meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Quinoa:

1 cup red quinoa, uncooked

3 cups organic vegetable stock or broth

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 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

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

1/2 teaspoon ground cumin

For the Tacos:

Corn or flour tortillas, charred

Fresh jalapeños, chopped (optional)

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa, vegetable stock, salt, pepper, smoked paprika, and garlic powder. Bring to boil, reduce to low, cover, and cook 15–18 minutes until liquid is absorbed. Fluff with fork.
  2. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, oregano, parsley, basil, smoked paprika, garlic powder, and salt. Spread on baking sheet and roast 25–30 minutes, flipping halfway.
  3. Char poblano peppers under broiler, on grill, or directly over gas flame until skins are blackened. Steam in covered bowl 10 minutes, peel, deseed, and slice.
  4. Add roasted herb tomatoes to sweet potatoes for final 5–7 minutes of roasting.
  5. In a skillet, heat olive oil over medium. Add black beans, oregano, smoked paprika, parsley, garlic powder, and cumin. Cook 5–7 minutes until heated through.
  6. Char tortillas in a dry skillet or over gas flame until lightly blackened.
  7. Assemble tacos: layer quinoa, sweet potatoes, poblano strips, black beans, and tomatoes. Top with jalapeños if desired.

Notes

For extra creaminess, add sliced avocado or guacamole.

Swap sweet potatoes for butternut squash or zucchini for variety.

To make gluten-free, use corn tortillas.

Homemade tortillas will enhance flavor and texture.

Top with dairy-free lime crema or salsa for extra flavor.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Roasting & Sautéing
  • Cuisine: Mexican-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 2 tacos
  • Calories: 350
  • Sugar: 8g
  • Sodium: 420mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 10g
  • Protein: 11g
  • Cholesterol: 0mg