Roasted Chickpea Tacos
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
10 tasty tacos
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Calories
140 kcal
-
Course
Main Course
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Cuisine
Mexican
Roasted Chickpea Tacos
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Black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level! You'll love these Vegetarian Roasted Chickpea Tacos!
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Ingredients
- 15 oz can refried pinto beans
- ½ cup canned/jarred diced tomatoes with green chiles
- ¼ cup enchilada sauce (homemade or store-bought)
- ¾ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt or to taste
- ¼ tsp cayenne pepper or to taste
- taco shells (anywhere from 4-10)
FOR THE CRUNCHY CHICKPEAS
- 1 can of chickpeas 15 oz
- 2 TBSP extra virgin olive oil
- 1 tsp chili powder (plus extra for topping)
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 cup black beans
- 10 corn tortillas (crunchy or soft)
TASTY TACO TOPPINGS: CHOOSE YOUR FAVORITES
- chopped romaine lettuce
- diced tomato
- grated cheese
- salsa verde
- Sour Cream or Greek yogurt
- fresh cilantro
- jalapeños
- diced onion or scallions
- Pico de Gallo
- guacamole
- everything but the kitchen sink
Instructions
- Pre-heat oven to 400 degrees F.
- Use a bowl to toss together chickpeas, olive oil, chili powder, cumin, cayenne, and salt.
- So fun right? Hopefully you didn't spill them all on the floor! Spread chickpeas out, spaced, on a foil-covered baking sheet and sprinkle with a little extra chili powder for good measure.
- Pop them in the oven and roast for 30-40 minutes on the center rack until perfectly crispy.
- Next start on legumes numero dos and tres!
- In a small pot, combine refried beans, black beans, diced tomatoes with green chiles, and enchilada sauce, and season with chili powder, garlic powder, cumin, cayenne, and salt.
- Heat on medium-low and allow the mixture to simmer while your chickpeas roast. Stir occasionally to prevent sticking.
- Chop all your toppings while your beans cook to perfection and get ready to party!
- Pile each taco shell high with the black bean mixture, salsa verde, crunchy chickpeas, and a mountain of toppings. Enjoy!
Notes
- Recipe makes 3.5 cups of tasty taco filling which is enough for 8-10 tacos. Leftover filling can be stored in the refrigerator for up to four days, turned into quesadillas or taco salad bowls, or even frozen for later!
- Nutrition Facts below are estimated for tacos with filling using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
434mg
(18%)
Potassium
141mg
(4%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
267IU
(5%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10tasty tacos
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 434mg | 18% |
| Potassium | 141mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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