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Why You’ll Love This Recipe

These tacos are not only bursting with flavor but also loaded with wholesome ingredients that nourish your body and delight your taste buds. The chipotle seasoning gives the sweet potatoes a smoky heat that complements the nuttiness of quinoa perfectly. Packed with fiber, protein, and vitamins, this recipe is a fantastic plant-based option that’s filling and flavorful. Plus, it’s easy to customize with your favorite toppings and comes together quickly!

Ingredients

  • 2 medium sweet potatoes, peeled and diced

  • 1 tbsp olive oil

  • 1-2 tsp chipotle chili powder

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • Salt and pepper to taste

  • 1 cup cooked quinoa

  • 8 small corn or flour tortillas

  • 1 cup black beans, rinsed and drained

  • 1/2 cup fresh cilantro, chopped

  • 1/4 cup red onion, finely diced

  • 1 avocado, sliced

  • Lime wedges, for serving

  • Optional toppings: crumbled queso fresco, sour cream or Greek yogurt, salsa

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Roast the Sweet Potatoes:

    • Preheat your oven to 425°F (220°C).

    • Toss the diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper.

    • Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

    • Roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.

  2. Prepare the Quinoa and Beans:

    • While the sweet potatoes roast, cook the quinoa according to package instructions or use pre-cooked quinoa.

    • Warm the black beans in a small saucepan or microwave until heated through.

  3. Assemble the Tacos:

    • Warm the tortillas in a dry skillet or microwave.

    • Fill each tortilla with a spoonful of quinoa, roasted sweet potatoes, and black beans.

    • Top with diced red onion, avocado slices, and fresh cilantro.

    • Add optional toppings such as queso fresco, sour cream, or salsa.

  4. Serve:

    • Squeeze fresh lime juice over the tacos for an added burst of flavor.

    • Serve immediately and enjoy!

Servings and Timing

  • Servings: 4 (2 tacos per serving)

  • Prep time: 10 minutes

  • Cook time: 30 minutes

  • Total time: 40 minutes

Variations

  • Add Greens: Top with shredded lettuce or baby spinach for extra freshness and crunch.

  • Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to spice things up.

  • Vegan Option: Use vegan sour cream or omit dairy-based toppings.

  • Different Protein: Substitute black beans with chickpeas or pinto beans, or add grilled tofu or tempeh for added protein.

  • Cheesy Variation: Melt shredded cheese over the sweet potatoes before assembling the tacos for a gooey addition.

Storage/Reheating

  • Storage: Store any leftover sweet potatoes, quinoa, and beans separately in airtight containers in the refrigerator for up to 3 days.

  • Reheating: Reheat the sweet potatoes and quinoa in a skillet or microwave until warm. Assemble tacos fresh before serving to keep tortillas from getting soggy.

  • Freezing: Sweet potatoes and quinoa can be frozen separately for up to 1 month. Thaw in the refrigerator before reheating.

FAQs

Can I use canned sweet potatoes for this recipe?

While fresh sweet potatoes are best for roasting and texture, you can use canned sweet potatoes. Just be aware they may be softer and less crispy after roasting.

Can I prepare the quinoa and sweet potatoes ahead of time?

Yes, you can cook the quinoa and roast the sweet potatoes in advance. Store them in the refrigerator and assemble the tacos when ready to eat.

What if I don’t have chipotle chili powder?

You can substitute smoked paprika with a pinch of cayenne pepper or chili powder for some heat and smokiness.

Are these tacos gluten-free?

Yes, if you use corn tortillas or gluten-free flour tortillas, this recipe is gluten-free.

Can I make this recipe vegan?

Yes, just skip dairy-based toppings or use vegan alternatives like vegan sour cream or cheese.

Can I add more vegetables to the tacos?

Absolutely! Add bell peppers, corn, or shredded cabbage to increase the veggie content and add extra crunch.

How spicy are these tacos?

The level of spiciness depends on the amount of chipotle chili powder used. You can adjust the spice to your preference by reducing or increasing the amount.

Can I use brown rice instead of quinoa?

Yes, brown rice works well as a substitute, offering a different texture but similar heartiness.

What toppings work best with these tacos?

Fresh cilantro, avocado, lime juice, crumbled cheese, and salsa all complement the smoky sweet potato and quinoa filling beautifully.

Can I make these tacos into a bowl?

Definitely! Serve the roasted sweet potatoes, quinoa, and beans over a bed of greens or rice for a tasty taco bowl.

Conclusion

Chipotle Sweet Potato Quinoa Tacos are a delicious, nutritious, and easy-to-make meal that brings bold flavors and wholesome ingredients together in a perfect handheld package. Whether you’re looking for a meatless meal option or simply want to enjoy a tasty, smoky, and satisfying dinner, these tacos check all the boxes. Quick to prepare and packed with nutrients, they make a great addition to your weeknight dinner rotation or a crowd-pleaser at your next gathering. Enjoy the smoky, sweet, and fresh flavors in every bite!

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Chipotle Sweet Potato Quinoa Tacos

Chipotle Sweet Potato Quinoa Tacos

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian
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Description

Chipotle Sweet Potato Quinoa Tacos are a vibrant, healthy vegetarian meal featuring smoky roasted sweet potatoes, protein-packed quinoa, and fresh toppings wrapped in soft tortillas. Perfect for quick weeknight dinners or meal prep, these tacos offer a delicious balance of smoky, sweet, and fresh flavors with every bite.

Ingredients

  • 2 medium sweet potatoes, peeled and diced

  • 1 tbsp olive oil

  • 1-2 tsp chipotle chili powder

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • Salt and pepper to taste

  • 1 cup cooked quinoa

  • 8 small corn or flour tortillas

  • 1 cup black beans, rinsed and drained

  • 1/2 cup fresh cilantro, chopped

  • 1/4 cup red onion, finely diced

  • 1 avocado, sliced

  • Lime wedges, for serving

  • Optional toppings: crumbled queso fresco, sour cream or Greek yogurt, salsa

Instructions

  • Roast the Sweet Potatoes:
    Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast 25-30 minutes, tossing halfway, until tender and caramelized.

  • Prepare Quinoa and Beans:
    Cook quinoa per package instructions or use pre-cooked quinoa. Warm black beans in a saucepan or microwave.

  • Assemble Tacos:
    Warm tortillas in a skillet or microwave. Fill each tortilla with quinoa, roasted sweet potatoes, and black beans. Top with diced red onion, avocado slices, and fresh cilantro. Add optional toppings like queso fresco, sour cream, or salsa.

  • Serve:
    Squeeze fresh lime juice over tacos and serve immediately.

Notes

Add greens like shredded lettuce or baby spinach for extra freshness.For more heat, add jalapeños or hot sauce.Use vegan sour cream or omit dairy for a vegan option.Substitute black beans with chickpeas, pinto beans, or grilled tofu for protein variety.Melt shredded cheese over sweet potatoes for a cheesy twist.

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