Quinoa & Roasted Veggie Tacos with Black Beans + Chipotle Sauce
These Quinoa & Roasted Veggie Tacos with Black Beans + Chipotle Sauce are a flavorful, healthy meal featuring nutty quinoa, roasted vegetables, and spicy chipotle sauce, perfect for weeknight dinners or meal prep.
Ingredients
For the Quinoa
- 1 cup red quinoa (or white/multi-color)
- 3 cups vegetable broth
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Roasted Veggies
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 cups roasted herb tomatoes
- 2 medium poblano peppers
For the Black Beans
- 1 15 oz can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
For the Tacos
- Corn or flour tortillas, charred or warmed
- Chopped jalapeños
- Fresh cilantro, for garnish (optional)
For the Sauce
- Chipotle sauce or dressing (dairy-free if desired)
Instructions
Roast the Vegetables
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes and poblano peppers with olive oil, oregano, parsley, basil, smoked paprika, and garlic powder.
- Spread evenly on the baking sheet and roast for 20–25 minutes until golden and slightly charred.
- Once cooled, chop the poblano peppers into pieces.
Cook the Quinoa
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa and whisk for 1–2 minutes.
- Reduce heat to low and simmer, whisking occasionally, until the quinoa is cooked and liquid absorbed.
- Season with salt, pepper, garlic powder, and smoked paprika.
Sauté the Black Beans
- Heat olive oil in a skillet over medium heat.
- Add black beans, oregano, smoked paprika, parsley, garlic powder, and cumin.
- Cook for 5–6 minutes, stirring occasionally. Remove from heat and let cool slightly.
Warm or Char the Tortillas
- Warm tortillas in a dry skillet or over a flame until soft and slightly charred.
- Keep them covered to stay warm.
Assemble Tacos
- Layer quinoa, roasted sweet potatoes, poblano pieces, roasted tomatoes, and black beans on tortillas.
- Drizzle chipotle sauce on top.
Notes
Store components separately in airtight containers in the fridge for up to 4 days. Keep the sauce in a small jar to avoid soggy tortillas. To reheat, warm quinoa and veggies in the oven or microwave. Heat tortillas just before serving. Roast veggies on a single layer for best browning. Rinse quinoa well to remove bitterness if needed. Taste and adjust seasonings after cooking quinoa and beans. Use a cast-iron skillet to char tortillas for best texture.