Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (26)

Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa

NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 26%
CARBS 60G56% OF CAL
10G FIBER0G ADDED0G INTRINSIC36G OTHER15G TOTAL SUGAR
FAT 16G34% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Flavorful chipotle-spiced quinoa and roasted sweet potato tacos with a bright cranberry-pomegranate salsa. A vegetarian taco with Thanksgiving flavors.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 1/2 a small sweet onion
  • 1 clove garlic (minced or grated)
  • 1 large sweet potato (chopped (peel if desired))
  • salt and pepper
  • 1 1/2 cups cooked quinoa (I used red quinoa)
  • 2 teaspoons chili powder
  • 2 canned chipotle chilies (minced)
  • 1 tablespoon chipotle in adobo (from the chipotle chili can)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne (or to your taste)
  • 1 cup cooked black beans (if using canned drain and rinse them)
  • 1 lime (juiced)
  • 1 small bunch cilantro
  • 6-8 four tortillas
  • 1 avocado (sliced or diced, for topping)
  • 1 cup shredded sharp cheddar cheese (for topping)
  • cotija cheese (crumbled, for topping)
  • 12 ounces fresh cranberries
  • 1/4 cup brown sugar
  • 1 canned chipotle chili (chopped)
  • 1 lime (zested + juiced)
  • 1 jalapeno (chopped and seed removed if desired)
  • the arils from 1 pomegranate
  • salt and pepper (to taste)
PREP
10M
SODIUM
772MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.