Spicy Chocolate Mole Tacos with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant Mexican-inspired taco featuring roasted sweet potatoes and a rich, spicy chocolate mole sauce that balances heat and sweetness. This Mexican recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, corn tortillas, olive oil 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Garnish tacos with 1/4 cup chopped fresh cilantro and serve immediately with lime wedges.