Smoky Sweet Potato & Quinoa Tacos

I have a deep affection for Mexican food, especially tacos and this version is ridiculously yummy.

Prepare yourself. Black beans mingle with quinoa, sweet potatoes, garlic and spices in this tasty filling. Then comes the festive summer toppings! These tacos are studded with sweet corn, tomatoes, avocado, cilantro and seasoned to perfection with fresh lime juice.

Smoky, spicy and sweet.

Tacos are super versatile and you can customize them to your taste. You could always use the sweet potato and quinoa filling as your base and get creative with the toppings. To help you build your own little beauty, here is a handy list of some fabulous additions. Pickled onions, jalapenos, guacamole, cabbage, pico de gallo, shredded carrots, lettuce, fresh corn, sliced radish, diced fresh pineapple or mango, green onion or a drizzle of Sriracha for added fun!

Fresh and healthy and so delicious!

Oh, and get pumped for leftovers. Cold leftovers (if you have them) are amazing.

In just minutes, you can whip up a fiesta quinoa salad!

Smoky Sweet Potato and Quinoa Tacos

2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic, minced or grated
1 medium sweet potato, peeled and chopped
salt and pepper
1 1/2 cups quinoa (I used red quinoa) rinsed and drained
2 1/4 cups vegetable broth
2 teaspoons chili powder
1 canned chipotle chili in adobe sauce, minced (optional; and only use if you love spice!)
1 teaspoon smoked paprika
1 teaspoon cumin
1 cup cooked black beans (if using canned drain and rinse them)
1 lime, juiced
1 small bunch cilantro
6-8 warmed four tortillas, corn tortillas or hard shell tacos
1 avocado, sliced or diced, for topping
salt and pepper, to taste

Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender (but not mushy!) stirring once or twice for about 10-15 minutes. Once the sweet potatoes are tender, add the garlic and saute 30 seconds. Then turn up the heat to medium-high and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add the broth, the chili powder, chipotle chili,  smoked paprika, cumin and stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the broth has completely absorbed. Remove from the heat and stir in the black beans, a handful of chopped cilantro and the lime juice. Taste and season with salt and pepper if desired. To assemble the tacos place some of the sweet potato/quinoa mixture in a tortilla or shell. Top with diced onion, avocado, minced fresh cilantro, fresh corn and diced tomato.
Enjoy!