Chipotle Sweet Potato Quinoa Tacos

4.84 from 6 votes

Chipotle Sweet Potato Quinoa Tacos

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Keyword: black beans, chipotle, dairy-free, dinner, jalapeno, plant-based, quinoa, spicy, sweet potatoes, tacos, vegan, weeknight meals

Servings: servings

Calories: 211kcal

Author: Shanika

Ingredients

QUINOA:

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

ROASTED VEGGIES:

2 large sweet potatoes, peeled + cubed
2 Tbps 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

SAUTEED BLACK BEANS:

1 (15 oz.) can black beans, drained + 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

TACOS:

homemade Corn or Flour tortillas, charred (See Notes!)
Jalapeños, chopped

CHIPOTLE SAUCE/DRESSING:

1 Dairy-Free Chipotle Sauce/Dressing

US Customary - Metric

Instructions

TO MAKE THE ROASTED HERB TOMATOES:

To roast your tomatoes, follow my Roasted Herb Tomato recipe.

TO MAKE THE ROASTED VEGGIES:

Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
In a bowl, add the cubed sweet potatoes and poblano peppers along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
Add the veggies unto the baking sheet (in a single layer) and and bake for 20-25 minutes or until sweet potatoes and peppers are charred and golden. Remove from oven and chop the charred poblano peppers into pieces.

TO MAKE THE QUINOA:

Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes.
Reduce heat to bring to a simmer, whisking every 3-4 minutes until fully cooked through, and stock has dried, and the quinoa has thickened. Add in the salt, black pepper, garlic powder, and smoked paprika, stirring them in until combined.

TO SAUTE BLACK BEANS:

In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, garlic powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.

TO MAKE THE CHIPOTLE SAUCE/DRESSING:

See the recipe for Dairy-Free Chipotle Dressing/Sauce.

CHAR OR WARM TORTILLAS:

To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

ASSEMBLY:

To assemble tacos, 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. Repeat until desired amount of tacos are made. Garnish with fresh cilantro, if desired.
Bon Appetit!

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.
TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Chipotle Sweet Potato Quinoa Tacos. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more. SEE THEM HERE!

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