Description
Spicy chipotle sweet potato quinoa tacos bring Mexican-inspired flavors to your dinner table with robust, zesty ingredients. Crisp tortillas cradle smoky roasted sweet potatoes and protein-packed quinoa, delivering a satisfying meal packed with wholesome goodness you’ll crave again.
Ingredients
Scale
Vegetables and Proteins:
- 2 large sweet potatoes, peeled and diced into small cubes
- 2 poblano peppers, diced
- 1 jalapeno, diced (optional, for extra heat)
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
Grains and Seasonings:
- 1 cup red quinoa
- 3 cups vegetable broth
- 1 teaspoon powdered garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauces and Oils:
- 1 tablespoon olive oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chipotle sauce/dressing (dairy-free)
- 2 cups roasted herb tomatoes
Serving Components:
- Corn or flour tortillas
- Optional toppings: sliced avocado, chopped cilantro, lime wedges, shredded lettuce
Instructions
- Rinse red quinoa thoroughly under cold water to remove any bitter residue.
- Combine quinoa with vegetable broth in a saucepan, bringing to a vigorous boil, then reduce heat to low and cover, simmering for 15-20 minutes until grains are tender and fluffy.
- Heat olive oil in a large skillet over medium temperature, adding diced sweet potatoes and cooking for 8-10 minutes until initial softening occurs.
- Introduce poblano peppers, jalapeno, powdered garlic, ground cumin, smoked paprika, sea salt, and black pepper to the skillet, stirring to distribute seasonings evenly.
- Continue cooking the sweet potato mixture for 5-7 minutes, ensuring vegetables become completely tender and spices are well integrated.
- Prepare chipotle sauce by combining black beans, roasted herb tomatoes, extra virgin olive oil, and chipotle sauce in a blender.
- Pulse sauce ingredients until achieving a smooth, creamy consistency, ensuring no large chunks remain.
- Remove sweet potato mixture from heat and allow to cool slightly before assembling tacos.
- Layer cooked quinoa, seasoned sweet potato mixture, and chipotle sauce into warm tortillas for serving.
Notes
- Rinse quinoa thoroughly to remove bitter saponin coating, ensuring a cleaner taste and better texture.
- Choose red quinoa for extra nutty flavor and beautiful color contrast in the tacos.
- Cook quinoa in vegetable broth instead of water to enhance overall dish depth and nutrition.
- Dice sweet potatoes uniformly for even cooking and consistent caramelization.
- Use fresh poblano peppers for mild heat and deeper complexity compared to bell peppers.
- Adjust spice levels by removing jalapeno seeds or adding more for intense heat.
- Roast sweet potatoes and peppers briefly before sautéing to develop deeper caramelized flavors.
- Substitute black beans with lentils or chickpeas for alternative protein options.
- Create a creamy chipotle sauce by adding Greek yogurt or cashew cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25-32 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 0 mg