Description
These Chipotle Sweet Potato Quinoa Tacos are a flavorful and nutritious vegetarian meal perfect for a hearty lunch or dinner. Loaded with roasted sweet potatoes, poblano peppers, spiced quinoa, and sautéed black beans, all topped with a smoky dairy-free chipotle sauce and charred tortillas, this dish balances smoky, spicy, and earthy flavors with wholesome ingredients.
Ingredients
Scale
Quinoa
- 1 cup red quinoa, uncooked
- 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
Sautéed 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
Other Ingredients
- 2 cups roasted herb tomatoes (see Roasted Herb Tomato recipe)
- Homemade corn or flour tortillas, charred
- Jalapeños, chopped
- 1 Dairy-Free Chipotle Sauce/Dressing (see recipe)
Instructions
- Make Roasted Herb Tomatoes: Prepare the roasted herb tomatoes beforehand as per the referenced recipe to add a rich, flavorful base to the tacos.
- Prepare Roasted Vegetables: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potatoes and whole poblano peppers with olive oil, oregano, parsley, basil, smoked paprika, and garlic powder until fully coated. Spread the veggies in a single layer on the baking sheet and roast for 20-25 minutes until charred and golden. Remove from oven and chop the roasted poblano peppers into bite-sized pieces.
- Cook Quinoa: Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and whisk continuously for 1-2 minutes. Lower the heat to simmer and whisk every 3-4 minutes until the liquid is absorbed and quinoa is cooked through, forming a thick consistency. Season with salt, black pepper, garlic powder, and smoked paprika, stirring well to combine.
- Sauté Black Beans: Heat olive oil in a medium skillet over medium-high heat. Add black beans along with garlic powder, oregano, smoked paprika, parsley, and cumin. Cook while stirring occasionally for 5-6 minutes until beans are heated through and infused with spices. Remove from heat and let cool slightly.
- Prepare Chipotle Sauce: Make the dairy-free chipotle sauce or dressing separately as per the referenced recipe to add a smoky and creamy element to the tacos.
- Char or Warm Tortillas: Option 1: Preheat oven to 350°F, place tortillas directly on the oven rack, turn off the oven once heated, and let tortillas warm for 2 minutes. Option 2: For a charred effect, place each tortilla on a gas burner and rotate until lightly charred on both sides.
- Assemble Tacos: On each charred tortilla, spoon a generous amount of cooked quinoa. Layer with roasted poblano peppers, roasted sweet potatoes, sautéed black beans, and chopped jalapeños. Drizzle with chipotle sauce and garnish with fresh cilantro if desired.
- Serve and Enjoy: Serve the tacos immediately while warm and enjoy a delicious, wholesome meal packed with bold flavors.
Notes
- Use red, white, or multi-color quinoa interchangeably according to preference.
- The chipotle sauce adds a smoky heat—adjust the amount based on spice tolerance.
- To keep the recipe vegan and dairy-free, ensure the chipotle sauce is made without dairy.
- Charred tortillas add authentic flavor but warming in the oven works as a convenient alternative.
- Additional toppings like fresh cilantro, lime wedges, or avocado slices are excellent accompaniments.
- Black beans can be substituted with pinto beans or refried beans if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
