Chipotle Sweet Potato Quinoa Tacos (Print Version)

# Ingredients:

→ QUINOA

01 - 1 cup red quinoa, uncooked (white or multi-color can be substituted)
02 - 3 cups organic vegetable stock/broth
03 - ½ teaspoon sea salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder

→ ROASTED VEGGIES

07 - 2 large sweet potatoes, peeled and cubed
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried parsley
11 - 1 teaspoon dried basil
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon garlic powder
14 - 2 cups roasted herb tomatoes
15 - 2 poblano peppers

→ SAUTEED BLACK BEANS

16 - 1 (15 oz.) can black beans, drained and rinsed
17 - 1 tablespoon extra virgin olive oil
18 - 1 teaspoon dried oregano
19 - 1 teaspoon smoked paprika
20 - 1 teaspoon dried parsley
21 - 1 teaspoon garlic powder
22 - ½ teaspoon ground cumin

→ TACOS

23 - Corn or flour tortillas, homemade preferred
24 - Fresh jalapeños, chopped
25 - Fresh cilantro for garnish (optional)

→ CHIPOTLE SAUCE

26 - 1 portion dairy-free chipotle sauce/dressing

# Instructions:

01 - Follow the Roasted Herb Tomato recipe to prepare the tomatoes needed for the filling.
02 - Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a bowl, toss cubed sweet potatoes and whole poblano peppers with olive oil, oregano, parsley, basil, smoked paprika, and garlic powder until evenly coated. Arrange in a single layer on the baking sheet and roast for 20-25 minutes until charred and golden. Remove from oven and dice the poblano peppers.
03 - In a medium saucepan, bring vegetable stock to a boil over medium-high heat. Add quinoa and whisk continuously for 1-2 minutes while boiling. Reduce heat to a simmer, stirring occasionally every 3-4 minutes until liquid is absorbed and quinoa is tender. Season with salt, black pepper, garlic powder, and smoked paprika, stirring to combine.
04 - Heat olive oil in a medium skillet over medium-high heat. Add black beans, garlic powder, oregano, smoked paprika, parsley, and cumin. Cook while stirring occasionally for 5-6 minutes until warmed through and flavors are melded. Remove from heat.
05 - Prepare the dairy-free chipotle dressing/sauce according to its recipe.
06 - For oven-warming: Preheat oven to 175°C (350°F). Place tortillas directly on the rack, then turn off the oven and let tortillas warm for 2 minutes. For stovetop charring: Place tortilla directly on a gas burner over medium heat until light charring appears and edges begin to smoke slightly. Flip and repeat on the opposite side. Repeat with remaining tortillas.
07 - Layer each charred tortilla with a spoonful of seasoned quinoa, followed by roasted sweet potatoes, poblano peppers, sautéed black beans, and roasted herb tomatoes. Top with chopped jalapeños and a drizzle of chipotle sauce. Garnish with fresh cilantro if desired.

# Notes:

01 - For best flavor, prepare the roasted herb tomatoes in advance. The chipotle sauce can be made up to 3 days ahead and stored in the refrigerator.

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