Chipotle-Roasted Sweet Potato and Quinoa Tacos

Name: Chipotle-Roasted Sweet Potato and Quinoa Tacos
Cuisine: American, Mexican, Latin American
Ingredients: 1 large sweet potato, chopped; 4 tablespoons extra-virgin olive oil; 2 canned chipotle peppers in adobo, chopped; Kosher salt and freshly ground pepper; 1 cup uncooked quinoa; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon cayenne; 1 (12-ounce) bottle beer (I like to use pumpkin or apple beer); 1 cup cooked black beans; Handful of fresh cilantro, chopped; Juice of 1 lime; Corn or flour tortillas, warmed, for serving

5 steps

Serve with: Sliced avocado, cheese, apple-pomegranate salsa

Updated at: Thu, 17 Aug 2023 04:01:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories300.8 kcal (15%)

Total Fat11.7 g (17%)

Carbs37.8 g (15%)

Sugars2.2 g (2%)

Protein8.3 g (17%)

Sodium215.4 mg (11%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1sweet potato

large, chopped

4 tablespoonsextra-virgin olive oil

2chipotle peppers in adobo

canned, chopped

kosher salt

freshly ground pepper

1 cupquinoa

uncooked

2 teaspoonschili powder

2 teaspoonssmoked paprika

1 teaspoonground cumin

½ teaspoongarlic powder

¼ teaspooncayenne

1 x 12 ouncebeer

bottle, I like to use pumpkin or apple beer

or flour, warmed, for serving

Instructions

Step 1

Preheat the oven to 425°F.

OvenPreheat

Step 2

On a rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil, the chipotles, and salt and pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes. Flip and bake for about 10 minutes more, until tender.

Step 3

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium. When it shimmers, add the quinoa, chili powder, paprika, cumin, garlic powder, and cayenne. Stir to combine, then cook for 3 to 5 minutes, or until the quinoa is toasted. Slowly pour in the beer and ¾ cup of water. Cover and cook over low heat for about 20 minutes, until the quinoa is tender. Remove the lid and cook until all the liquid has been absorbed by the quinoa, 5 to 10 minutes more.

Step 4

Stir in the roasted sweet potatoes, black beans, and cheddar cheese. Cook for about 5 minutes, until the cheese has melted. Remove from the heat and stir in the cilantro and lime juice.

Step 5

Divide the quinoa among warmed tortillas and top with shredded cheddar, cotija cheese, sliced avocado, and the salsa.