Description
Simple vegetarian tacos featuring a filling of sweet potato and quinoa seasoned with chipotle spice.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (or more to taste)
- Salt and pepper to taste
- 12 small corn or flour tortillas
- 1/2 cup chopped cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Cook the quinoa: Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Roast the sweet potato: Toss the diced sweet potato with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until tender.
- Sauté aromatics: Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Season the filling: Stir in the chili powder, cumin, smoked paprika, and chipotle powder into the skillet. Cook for 30 seconds until fragrant.
- Combine filling: Add the cooked quinoa and roasted sweet potato to the skillet. Mix well to coat everything with the spices. Taste and adjust salt and pepper.
- Warm tortillas: Warm the tortillas according to package directions (in a dry skillet or microwave).
- Assemble tacos: Spoon the sweet potato quinoa mixture into the warm tortillas. Top with fresh cilantro and serve immediately with lime wedges.
Notes
- For a creamier texture, mash about one-third of the sweet potato before mixing it into the quinoa.
- If you do not have vegetable broth, you can cook the quinoa in water.
- Add black beans to the filling for extra protein.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: chipotle, sweet potato, quinoa, tacos, vegetarian, vegan option, easy dinner, Mexican