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Chipotle Chickpea & Sweet Potato Tacos

Spicy and flavorful Chipotle Chickpea & Sweet Potato Tacos topped with avocado lime dip! Vegan & gluten-free.
Cook Time20 minutes
Oven15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 small tacos
Author: Manali

Ingredients

Roasted sweet potato and poblano pepper

  • 1 medium sweet potato cubed
  • 1 poblano pepper de-seeded and sliced
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt

Chipotle chickpeas

  • 2 teaspoons oil
  • 1 small onion chopped
  • 1 X 15 oz can chickpeas
  • salt to taste
  • black pepper to taste
  • 3/4 teaspoon chipotle powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon ancho chile pepper
  • juice of 1 small lime
  • 1/4 cup water
  • 1 medium red pepper sliced

Avocado lime dip

  • 2 small avocados
  • 1/2 cup packed cilantro
  • 2 garlic cloves
  • salt to taste
  • pepper to taste
  • 1/4 teaspoon red chili flakes or use jalapeno
  • juice of 1 small lime
  • water few tablespoons

6 small corn tortillas

    Instructions

    Roast the sweet potato & poblano pepper

    • Pre heat oven to 425 F degrees.
    • Toss cubed sweet potato and sliced poblano pepper with olive oil and little salt.
    • Transfer to a baking sheet lined with parchment paper and roast the veggies at 425 F degrees for 15-17 minutes.

    Make chipotle chickpea

    • Meanwhile heat 2 teaspoons oil in a pan on medium heat.
    • Add chopped onion, little salt and cook for 5-6 minutes or till raw smell goes away.
    • Add chickpeas and saute for 30 seconds.
    • Then add chipotle powder, smoked paprika, cumin powder, black pepper and ancho chile pepper. Mix till combined.
    • Add 1/4 cup water , cover and cook for 5-6 minutes.
    • Open the pan and mash some of the chickpeas with a fork.
    • Add sliced red pepper and roasted poblano and cook for a minute.
    • Taste and adjust salt and spices at this point.
    • Remove pan from heat and add lime juice. Mix till combined.

    Avocado lime dip

    • To a food processor add avocado flesh, salt, pepper, garlic, cilantro, lime juice, red chili flakes and water.
    • Pulse till it forms a creamy paste. Start with 1 tablespoon water and add more as required to bring it all together.

    Serve the tacos

    • To serve the tacos warm the tortillas.
    • Add the prepared chipotle chickpeas mixture to the tortillas first. Top with roasted sweet potato and avocado lime dip.
    • Serve immediately.

    Nutrition

    Calories: 163kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 581mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 54mg | Calcium: 27mg | Iron: 1.8mg