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Spicy Vegetarian Mole Tacos with Arugula and Goat Cheese

Soft corn tortillas filled with mole-sauced sweet potatoes, arugula, goat cheese, and tangy avocado crema—these vegetarian mole tacos are a happy mouthful of flavor diversity. Sweet, salty, bitter, smoky, and spicy–lip smacking goodness in every bite!

Sweet potato, arugula, goat cheese Vegetarian Mole Tacos

These tacos begin with tender chunks of grilled sweet potato tossed in chile chocolate mole sauce. Spoon the brick-red-sauced sweet potatoes into warm corn tortillas, and top with chopped arugula leaves and goat cheese crumbles. Finish with a big drizzle of avocado lime sauce.


Click here to PIN Vegetarian Mole Tacos!

Chile chocolate mole poblano has extraordinary distinctive flavor depth. IMHO homemade mole is totally worth the time to put together. I’ve streamlined the recipe to make it easier, so making mole only takes an hour.

Vegetarian Mole Tacos with sweet potatoes

Seriously, you want these tacos. If you don’t have any mole sauce hanging around, generously season the sweet potatoes with a mix of chile powder, paprika, and cocoa powder, or a mole spice blend. See the recipe below for proportions.

If you want more protein in your vegetarian mole tacos, substitute chickpeas for half of the potatoes. For vegan mole tacos, skip the goat cheese and drizzle in more avocado crema.

Vegetarian Mole Tacos with avocado crema

Robbie will tell you I’m very picky about my tortillas, both corn and flour. Mi Rancho brand’s organic corn tortillas are hands-down winners. Seek them out. They taste like real corn.

Talk about taste–between the sweet potatoes, the mole sauce, the corn tortillas, the arugula, the goat cheese, and avocado—vegetarian mole tacos hit every possible corner in your mouth!

You need only 1 cup of homemade chile chocolate mole sauce for these tacos and my recipe makes six cups. Freeze the extra mole in smaller containers to use when you want. The spicy, smoky mole is excellent with vegetable enchiladas and grilled vegetables. And then there’s the wonder that mole does to these vegetarian tacos.

Tortilla tips:

  • Freeze your tortillas if you don’t plan on using them right away. To soften, spray with cooking spray, and warm them in the oven, or on the grill.
  • Robbie loves Mi Rancho’s larger whole wheat tortillas. As soon as he gets home from the store, he opens the package, puts a piece of plastic wrap in between each tortilla, and pops them in the freezer. For his daily wraps, he thaws one on the gas stovetop, flipping it over every few seconds.
  • Mi Rancho caught me raving about their tortillas on Instagram and sent an assortment of their organic tortillas to play with. We’re sold on the 4-inch corn tortilla “sliders” for tostadas–you can bite into a crisp loaded tortilla without losing half of it all back to the plate!

Wishing you a fabulous week–get in the kitchen and cook something healthy and delicious!

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5 from 1 vote
Sweet potato, arugula, goat cheese Vegetarian Mole Tacos
Vegetarian Mole Tacos with Arugula and Goat Cheese
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

For vegan option skip the goat cheese. If you don’t have mole yet, toss the potatoes before cooking with a mix of: 2 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cocoa powder, 1/2 teaspoon sea salt, and a pinch of cayenne. Char the sweet potatoes either on a grill or roast them in a hot oven--your choice--it’s all good. Makes 8 tacos, figure 2 per person.

Course: Main Course
Cuisine: Mexican, Vegan Friendly, Vegetarian
Servings: 4 servings.
Author: Letty | Letty's Kitchen
  • 2 medium sweet potatoes , peeled and diced in ½-inch cubes, about 1 pound
  • 1 tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup homemade chile chocolate mole
  • 5 ounces arugula leaves , coarsely chopped
  • 3 to 4 ounces soft goat cheese
  • 8 corn tortillas
Avocado Crema:
  • 1 tablespoon freshly squeezed lime juice
  • 1 avocado
  • 1/3 cup water
  • 1 clove garlic , minced
  • 1/2 teaspoon sea sal
  1. Preheat the grill to medium high, or the oven to 400°F. (see note) Toss potatoes with olive oil, salt and pepper. Grill or roast the potatoes, stirring every so often, until they are golden charred and soft to your bite, about 20 minutes.
  2. Transfer to a pot and stir in the mole sauce. Keep warm.
  3. Have all the other ingredients ready before warming the tortillas.
  4. To serve, warm the tortillas. (I like to spray them with avocado cooking spray so they soften easily.) Fold the softened tortillas in half.
  5. Spoon about 3 tablespoons of the mole-sauced sweet potatoes into each tortilla. Top with arugula and crumbled goat cheese. Drizzle with avocado crema.
Avocado Crema:
  1. Puree everything together in a blender.
Recipe Notes

Moles sauce alternative:
Before cooking, toss the potatoes in a mix of: 2 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cocoa powder, 1/2 teaspoon sea salt, and a pinch of cayenne.

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