Chickpea Cauliflower Tacos with Lentil Tortillas
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
368 kcal
-
Course
Main Course
Chickpea Cauliflower Tacos with Lentil Tortillas
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Lentil Mung Bean Soft Tacos Stuffed with Chickpea and Cauliflower. Corn-Free and Grain-free soft Tacos and chickpeas and Cauliflower cooked with taco seasoning. Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, sugar, yeast. Can be made nut-free with sunflower seed or other seed based sour cream.
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Ingredients
For the Soft tacos:
- 1/2 cup pink/red/orange lentils
- 1/2 cup yellow mung beans , split mung bean (moong dal)
- 1 cup water
- 1 tsp salt
- 1 clove of garlic
- 1/2 teaspoon cumin powder
- 1/2 a Serrano pepper optional
For the Chickpea Cauliflower Filling:
- 2 teaspoons oil
- 15 oz Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
- 1/2 red onion
- 1 cup loaded cup Cauliflower florets small florets
- 2 tsp taco seasoning
- 1/2 tsp paprika
- 1/2 tsp salt or to taste
Toppings:
- Fresh salsa/pico de gallo
- cashew sour cream
- Avocado or other toppings of choice
Instructions
For the Tacos:
- Wash and soak the lentils and mung beans in hot water(enough to cover the lentils) for 15 minutes. If you have time then soak for an hour. Drain, add to blender with all the ingredients and 1 cup water and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and mung beans are easily available in an Indian store or large stores like Whole foods.)
- Heat a pan on medium heat. Grease it if needed. Drop half a ladle of the batter for small tacos, more for larger tacos. Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Or use any other soft Tacos.
For the Chickpea Cauliflower filling:
- In a large pan, add oil and heat on medium heat. Add onion and cauliflower. Cook for 5-7 minutes until both are golden brown. Add the spices and mix well to coat. Add chickpeas, a Tablespoon of water and salt and mix to coat. Cover and Cook for another 5-7 minutes or until cauliflower is tender crisp. Taste and adjust salt and spice.
Assemble:
- Top the Tacos with a generous amount of the filling. Top with fresh salsa, cilantro, then drizzle some sour cream. Add other toppings of choice like sliced Avocados. Serve hot.
Notes
- Notes: Split Mung Beans can be substituted with other Split peas or split beans or more red lentils. Soak them for an hour for easier blending. If using whole lentils or whole mung beans, soak for a few hours or overnight. Whole legumes can be used to make crepes as well like this Lentil Rice pizza crust which can also be made on the stove top.
- Nutrition is for 1 serve
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
59g
(20%)
Protein
21g
(42%)
Fat
5g
(8%)
Sodium
700mg
(29%)
Potassium
848mg
(24%)
Fiber
22g
(88%)
Sugar
7g
(14%)
Vitamin A
170IU
(3%)
Vitamin C
18mg
(20%)
Calcium
88mg
(9%)
Iron
6.8mg
(38%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Sodium | 700mg | 29% |
| Potassium | 848mg | 18% |
| Fiber | 22g | 88% |
| Sugar | 7g | 14% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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