Step 1

Pre heat oven to 425 F degrees.

Step 2

Toss cubed sweet potato and sliced poblano pepper with olive oil and little salt.

Step 3

Transfer to a baking sheet lined with parchment paper and roast the veggies at 425 F degrees for 15-17 minutes.

Step 4

Meanwhile heat 2 teaspoons oil in a pan on medium heat.

Step 5

Add chopped onion, little salt and cook for 5-6 minutes or till raw smell goes away.

Step 6

Add chickpeas and saute for 30 seconds.

Step 7

Then add chipotle powder, smoked paprika, cumin powder, black pepper and ancho chile pepper. Mix till combined.

Step 8

Add 1/4 cup water , cover and cook for 5-6 minutes.

Step 9

Open the pan and mash some of the chickpeas with a fork.

Step 10

Add sliced red pepper and roasted poblano and cook for a minute.

Step 11

Taste and adjust salt and spices at this point.

Step 12

Remove pan from heat and add lime juice. Mix till combined.

Step 13

To a food processor add avocado flesh, salt, pepper, garlic, cilantro, lime juice, red chili flakes and water.

Step 14

Pulse till it forms a creamy paste. Start with 1 tablespoon water and add more as required to bring it all together.

Step 15

To serve the tacos warm the tortillas.

Step 16

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

Step 17

Serve immediately.