Description
Chipotle sweet potato quinoa tacos combine smoky, spicy flavors with hearty quinoa and roasted sweet potatoes for a plant-based Mexican-inspired meal. Packed with protein and bold seasonings, these tacos offer a delicious twist on traditional taco night that satisfies your craving for comfort and creativity.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup cooked quinoa
- 1 can (15 ounces) black beans, drained and rinsed
- 8 small corn tortillas
Seasoning and Spices:
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Toppings and Garnishes:
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped cilantro
- 1 avocado, mashed
- 1/4 cup sour cream or Greek yogurt
- 1 lime, juiced
- 1/4 teaspoon garlic powder (for crema)
Instructions
- Heat the oven to 400°F, preparing a baking sheet for roasting sweet potatoes with aromatic spices.
- Coat diced sweet potatoes with olive oil and seasonings, ensuring even distribution of smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.
- Spread seasoned sweet potatoes on the baking sheet in a single layer, roasting for 20-25 minutes until edges caramelize and potatoes become tender.
- Simultaneously cook quinoa according to package instructions, ensuring it’s fluffy and fully cooked.
- Create a vibrant filling by combining cooked quinoa with black beans, corn, and freshly chopped cilantro, gently mixing to preserve ingredient integrity.
- Craft a creamy avocado sauce by blending mashed avocado, sour cream, lime juice, and garlic powder until smooth and well-integrated.
- Warm tortillas briefly in a skillet or microwave to enhance flexibility and enhance flavor.
- Construct tacos by layering roasted sweet potatoes and quinoa mixture into each tortilla, then generously drizzle with avocado crema.
- Optionally garnish with additional fresh cilantro for a burst of herbal brightness and visual appeal.
Notes
- Customize spice levels by adjusting chili powder and smoked paprika to match personal heat preferences.
- Roast sweet potatoes until edges caramelize for maximum flavor development and crispy texture.
- Prepare quinoa mixture ahead of time for faster meal assembly during busy weeknights.
- Swap dairy-based crema with vegan alternatives like cashew cream for plant-based dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 5 mg