Spiced Sweet Potato Tacos with Creamy Chipotle Drizzle

Ingredients

• 1 cup uncooked red quinoa (swap with white or mixed varieties if needed)
• 3 cups vegetable broth (organic preferred)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 2 medium poblano peppers
• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 large sweet potatoes, peeled and diced
• 2 cups homemade roasted tomatoes with herbs
• 1 canned black beans, drained and rinsed (15 oz.)
• 1 tablespoon olive oil (extra virgin)
• 1/2 teaspoon ground cumin
• 1 teaspoon dried smoked paprika
• 1 teaspoon parsley (dried)
• 1 teaspoon oregano (dried)
• Use store-bought or homemade tortillas (corn or flour)
• Optional: Fresh cilantro for garnish
• Fresh jalapeños, diced
• One batch dairy-free chipotle sauce