Quick and easy plant based tacos for the weekend or a week night. By crushing the chickpeas and cooking them, this allows the chickpeas to pick up all the flavors and spices added into this dish. This recipe is fast, easy and doesn't require any fancy ingredients. This recipe is for the chickpea taco filling. Choose your favorite toppings to go along with this recipe. I buy corn or whole wheat tortillas and add lettuce, tomatoes and avocado. As always, my recipes to get right to the point. No scrolling, pop-up ads or boring stories. Enjoy!
Course Main Course, Snack
Cuisine American, Mexican
Keyword bean tacos, chickpea tacos, healthy tacos, plant based tacos, vegan tacos, vegetarian tacos, whole food plant based tacos
Ingredients
Chickpea Taco Filling
2cansChickpeas, drained and rinsedCould also cook dried chickpeas and use these
1/2Yellow Onion, diced
1/2Bell Pepper, color of choice
4ozMushrooms, sliced
1tbspChili Powder
1/2tbspCumin
1tspGarlic Powder
1tspOnion Powder
1tspSmoked Paprika
1tspDried Oregano
1/2tspCrushed Red Pepper Flakes
1tspSalt
1Lime, Juice of 1 Lime
1tspMolasses
Extras
Taco shells of choiceI like corn or whole wheat tortillas
Toppings of choiceTomatoes, lettuce, avocado....
Instructions
Mash the chickpeas. Put the chickpeas into a bowl and mash them with a fork. This doesn't have to be perfect. Some chickpeas can be left intact.
Heat skillet over medium high heat. Add onion, bell pepper, mushrooms, all of the spices and a couple tbsp of water. Cook, stirring occasionally, for 6-8 minutes, until the onions have softened. Add water as needed to keep the mixture from getting too dry.
Add the mashed chickpeas, lime juice and molasses. Stir until mixture is completely mixed.
Reduce heat to medium and cook for another 6-8 minutes, until mixture is heated through. If mixture is sticking or getting dry, add a few tbsp of water as needed.
Put chickpea mixture into shells of choice and top with toppings of choice. Enjoy!