Chipotle-Roasted Sweet Potato and Quinoa Tacos

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

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.