Vegan and gluten-free Chipotle Chickpea & Sweet Potato Tacos flavored with chipotle powder, cumin and smoked paprika and topped with a creamy avocado lime dip!

It’s Valentine’s Day tomorrow and rather than sharing a dessert again I thought of sharing an easy dinner recipe with you guys. Honestly my blog has tons of valentine’s day desserts so if you are looking for that, just use the search box and you will see everything from lava cakes to pavlova to tarts to panna cotta – a lot to choose from. But if you are looking for an easy dinner recipe to celebrate this special day, then I have just the perfect recipe for you. These Chipotle Chickpea & Sweet Potato Tacos are so good you guys! These are packed with tons of flavors and topped with an avocado lime dip.

I love Mexican flavors and I think I have mentioned that countless number of times on the blog. Yes I really crave for it if I don’t get my fix for few weeks. This time when I was in India for 2 months I really missed Mexican food. So the first thing I did after coming back was to go eat dinner at our favorite Mexican restaurant. Yeah, I really missed it that much. Chipotle is one of my favorite flavors, mostly I use the chipotle peppers in adobo sauce but this around for this recipe I used chipotle powder and it turned out really well.

So let’s see what all is there in these tacos

Chickpeas: yes my favorite chickpeas and they are spiced with cumin, chipotle, smoked paprika and ancho chili pepper. They are so flavorful and you might think that they will be really spicy but they are not. You can trust me on this because you guys know, I can’t handle much heat.

Roasted sweet potato and poblano: I can never have enough of sweet potatoes. So I roasted some with poblano peppers to add to these tacos.

Avocado-Lime dip: you only need a handful of ingredients for this dip. I served it on top of the tacos but it tastes great with chips too!

These chickpea & sweet potato tacos have so much flavor going on that you won’t even miss the cheese! I ate way too many while trying to click the pictures. In fact I had some leftover and so I ate them again for lunch the next day. You can easily make the filling in advance and that way you can have dinner ready in no time. Just warm the tortillas, fill with the chipotle chickpeas and serve with the avocado lime dip. These chipotle chickpea & sweet potato tacos are vegan and also gluten-free since I used corn tortillas here. You may use flour tortillas or any other tortilla of your choice. Hope you guys enjoy these & Happy Valentine’s Day! 🙂

Method

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

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 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.

Make the 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.

To serve the tacos warm the tortillas.

Add the prepared chipotle chickpeas mixture first. Top with roasted sweet potato and avocado lime dip.

* Adjust spice levels to taste. This was okay for me.

* You may use jalapeno in the avocado lime dip. I did not have it so I added little red chili flakes.

* I used 6 small corn tortillas. You may only get 4 tacos if you use larger tortillas.

Chipotle Chickpea & Sweet Potato Tacos Manali Spicy and flavorful Chipotle Chickpea & Sweet Potato Tacos topped with avocado lime dip! Vegan & gluten-free. Print Recipe Pin Recipe Servings 6 small tacos Calories 163 kcal Ingredients 1x 2x 3x 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: 163 kcal Carbohydrates: 14 g Protein: 3 g Fat: 11 g Saturated Fat: 1 g Sodium: 114 mg Potassium: 581 mg Fiber: 6 g Sugar: 2 g Vitamin A: 1050 IU Vitamin C: 54 mg Calcium: 27 mg Iron: 1.8 mg Tried this recipe? Mention @cookwithmanali or tag #cookwithmanali

Chipotle Chickpea & Sweet Potato Tacos