On its own the filling for these tacos makes a great vegan chipotle potato salad!
Chipotle Sweet Potato Tacos Recipe
1 cup uncooked quinoa
2 cups vegetable stock
3-4 Chipotle Peppers in Adobo Sauce
1 medium red onion, diced
2 gloves garlic
2-3 medium sweet potatoes
1 15 oz can black beans, drained and rinsed
2-3 tablespoons lime juice
1/2 cup fresh cilantro, chopped
1. Open the can of chipotle peppers and empty into sauce pan. Leave 3 or 4 peppers and all of the sauce. Wash out can with vegetable stock to get all of the sauce. Add quinoa, chipotle peppers with sauce, and remaining amount of the vegetable stock that you didn’t use when washing out can, and bring to a boil. Reduce the heat to medium and continue to cook until the liquid has been absorbed and the quinoa can be fluffed with a fork. This will take about 15-20 minutes.
2. While the quinoa cooks, chop sweet potatoes into big chunks and cook in boiling water until soft.
3. Combine beans, cooked sweet potatoes, quinoa, onion, garlic, lime juice, and cilantro. Taste to see if it is spicy enough for your tastes, if not add more chipotle peppers. Add salt and pepper to taste as well.
4. Spoon some of the potato salad mixture into a tortilla. Top with shredded cabbage for a little crunch. Not feeling the taco? Eat it as a salad–it’s great protein source with the quinoa and beans!