Description
Get ready to devour the most amazing Chipotle Sweet Potato Quinoa Tacos! Loaded with a tasty homemade chipotle sauce, roasted sweet potatoes, poblano peppers, tomatoes, black beans, quinoa, and a hint of jalapeños – these tacos are a flavor explosion, ideal for spicing up your Taco Tuesday or any casual night! All Plant-based + Dairy-free. Gluten-free option.
Ingredients
Scale
- 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
- 2 large sweet potatoes, peeled and cubed
- 2 Tbps Extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 cups roasted herb tomatoes
- 2 poblano peppers
- 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
- Corn or Flour tortillas
- Jalapeños, chopped
- 1 serving Dairy-Free Chipotle Sauce/Dressing
Instructions
- Roasted Herb Tomatoes: Prepare roasted herb tomatoes according to recipe.
- Roasted Veggies: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper; mix cubed sweet potatoes and poblano peppers with olive oil and seasonings, bake for 20-25 minutes until charred and golden, then chop the poblano peppers.
- Quinoa: Bring veggie stock to a boil in a medium saucepan over medium-high heat, add quinoa and whisk for 1-2 minutes, reduce heat to simmer until stock has dried and quinoa has thickened, then stir in salt, black pepper, garlic powder, and smoked paprika.
- Saute Black Beans: Heat olive oil in a medium skillet over medium-high heat, add black beans, garlic powder, oregano, smoked paprika, parsley, and cumin, stirring occasionally for 5-6 minutes.
- Chipotle Sauce: Prepare Dairy-Free Chipotle Dressing/Sauce.
- Tortillas: Preheat oven to 350 degrees Fahrenheit and place tortillas directly on rack for 2 minutes, or char tortillas on a gas burner until lightly charred.
- Assembly: Add a few spoonfuls of cooked quinoa atop a charred tortilla, followed by roasted poblano peppers, sweet potatoes, black beans, chopped jalapeños, and chipotle sauce; garnish with fresh cilantro if desired.
Notes
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Simmering, Sauteing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 211 kcal
- Sugar: 10 g
- Sodium: 837 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg