Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes
A vibrant Mexican-inspired taco featuring roasted sweet potatoes and a rich, spicy chocolate mole sauce that balances heat and sweetness. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 minutes pairs small corn tortillas, olive oil, small, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
- 8 small corn tortillas
- 2 tbsp olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic cloves
- 1 tsp chipotle chili powder
- 1/2 tsp cumin powder
- 2 tbsp unsweetened cocoa powder
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 oz, chopped dark chocolate
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Stir in 1 tsp chipotle chili powder, 1/2 tsp cumin powder, 2 tbsp unsweetened cocoa powder, and 2 tbsp tomato paste. Cook for 1 minute, then add 1 cup chicken broth and 1 oz chopped dark chocolate. Simmer gently for 10 minutes until sauce thickens and coats the back of a spoon. Season with 1 tsp salt and 1/4 tsp black pepper.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Fill each tortilla with roasted sweet potatoes and drizzle generously with the spicy chocolate mole sauce.
- Step 5: Garnish tacos with 1/4 cup chopped fresh cilantro and serve immediately with lime wedges.
Frequently asked questions
How long does Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small corn tortillas from drying out.
Can I substitute ingredients in Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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