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Chipotle Sweet Potato Quinoa Tacos

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  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 68 tacos 1x
  • Category: Main, Vegan, Gluten-Free
  • Method: Roasting, Sautéing, Simmering
  • Cuisine: Mexican-inspired, Plant-based

Description

These vibrant Chipotle Sweet Potato Quinoa Tacos are a flavor-packed, plant-powered feast! Roasted sweet potatoes and smoky black beans mingle with fluffy quinoa and charred poblano peppers, all nestled in warm tortillas and drizzled with spicy chipotle sauce. A perfect taco night twist that’s hearty, wholesome, and totally crave-worthy! #plantbasedtacos #chipotletacos #sweetpotatotacos #healthyeats


Ingredients

Scale

Quinoa:

  • 1 cup red quinoa (or white/multi-color)
  • 3 cups organic vegetable broth
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder

Roasted Veggies:

  • 2 large sweet potatoes, peeled and cubed
  • 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
  • 2 cups roasted herb tomatoes
  • 2 poblano peppers

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
  • ½ tsp ground cumin

Tacos:

  • Homemade corn or flour tortillas, charred
  • Jalapeños, chopped
  • Dairy-free chipotle sauce/dressing

Instructions

  1. In a pot, combine quinoa, vegetable broth, salt, pepper, smoked paprika, and garlic powder. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until quinoa is fluffy and liquid is absorbed.
  2. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, oregano, parsley, basil, smoked paprika, and garlic powder. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  3. Roast poblano peppers and herb tomatoes separately until charred and soft. Allow peppers to cool, then slice into strips.
  4. In a skillet, heat olive oil over medium heat. Add black beans and all spices (oregano, smoked paprika, parsley, garlic powder, cumin). Sauté for 5–7 minutes until fragrant and heated through.
  5. Char tortillas in a dry skillet or directly over an open flame for a smoky touch.
  6. Assemble tacos by layering quinoa, roasted sweet potatoes, black beans, roasted tomatoes, poblano pepper strips, and chopped jalapeños. Drizzle with dairy-free chipotle sauce and serve warm.

Notes

  • Use fresh or frozen roasted tomatoes depending on season.
  • Char the poblano peppers carefully for a smoky flavor and easier peeling.
  • For extra heat, add more jalapeños or chipotle sauce to taste.
  • Great served with a squeeze of fresh lime and cilantro garnish.

Nutrition

  • Serving Size: 1 taco
  • Calories: 210
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg