For the Tacos
corn tortillas (approximately 12)
1 cup uncooked quinoa
2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, and diced
2 tablespoons minced green onion
1 cup sliced black olives
1 avocado, diced
1/4 cup extra virgin olive oil + 1 teaspoon, divided
3 tablespoons freshly squeezed lime juice
1/4 cup minced fresh coriander
1/2 cup diced cherry tomatoes
salt
freshly ground pepper

For the Sauce
1/2 cup vegan plain yogurt
1/2 cup vegan mayonnaise
2 teaspoons pureed Chipotle peppers in Adobo sauce

Directions

Make the Chipotle Sauce: Combine all ingredients and stir well.  Refrigerate until ready for use.

Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan.  Bring to a boil, then reduce heat to a gentle simmer.  Cook, stirring occasionally until until the grain is tender.  If any water remains, carefully strain the quinoa.  Let cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces.  Cover with water in a medium saucepan, add a pinch of salt, and bring to boil.  Cook until tender, approximately 15 minutes.  Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado.  Whisk together 1/4 cup olive oil and 3 tablespoons lime juice then toss the salad with the mixture.  Taste and adjust salt and pepper seasonings.

In a skillet, heat 1 teaspoon olive oil over medium-high heat.  Grill the tortillas for 30 to 60 seconds or until softened and heated.   Fill each taco shell with 1/4 cup quinoa mixture, or as much as desired.  Sprinkle each generously with cilantro and tomatoes, and top with 1 or 2 teaspoons Chipotle Sauce, or as much as desired.

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