I’m taking a break from the family recipe collection, because everything I wrote was making my mom cry. Given the chance, my mind always wanders back to tacos.
There’s so many reasons I love tacos. Here’s my top 3:
1.) It’s a full meal inside a tortilla. You do not need to make a side dish. The 2 most important meal elements- vegetable and protein, are tucked inside one relatively low carb tortilla.
2.) Everyone can tailor them to their own taste. My kids are opposites, so each can put what he wants on his taco, while omitting what he doesn’t like.
I found these small, 4 inch round corn tortillas at the regular grocery store. I have tiny hands and have always found regular tacos to be just too big. That’s not entirely true (besides the tiny hands part), but there’s something about mini-sized anything that is irresistible.
If you think a taco must have meat, think again. I promise you won’t miss it. Chickpeas are full of protein and can even help lower cholesterol. Anytime I can switch to a plant based protein without real compromise, I go for it. Chickpeas are easy to work with and this recipe takes less than 20 minutes to put together. The biggest bonus of this pantry staple? SUPER CHEAP. Give this chewy, versatile, and cost efficient legume a try!
A sweet, crunchy carrot slaw and creamy avocado (the “glue” to hold the role chickpeas in place) add even more antioxidants and essential nutrients to make Chipotle Chickpea Street Tacos a dinner that is guilt free. Remember, you don’t have to wait for Taco Tuesday. In my house everyday is TACO DAY!
- 14 oz cooked chickpeas, drained and rinsed
- 2 tsp coconut oil
- 2 Tbsp chipotle peppers in adobo sauce, chopped
- 1/4 tsp cumin
- 2 medium carrots, peeled and grated
- 1 green onion, finely chopped
- 1 Tbsp fresh cilantro, finely chopped
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1/2 tsp brown sugar
- Pinch of salt (optional)
- 1 avocado mashed with juice from half of a lime and seasoned with black pepper.
- Mini sized corn tortillas (4 inch)
- Rinse and drain chickpeas. Set on paper towels to dry a bit.
- Whisk apple cider vinegar with brown sugar and salt until dissolved. Add olive oil and whisk until combined.
- Toss with grated carrot, green onion, and cilantro. Set aside.
- In a medium sized pan, heat 2 teaspoons coconut oil (or oil of choice).
- Saute chickpeas and lightly toast. Stirring often, as they will start popping. About 5-7 minutes.
- Reduce heat and add chipotle peppers in adobo and cumin.
- Stir and mix around until coated and heated through. Remove from heat.
- Heat tortillas over a gas burner (or warm in microwave).
- Layer tortilla with avocado, chickpeas, carrot slaw.
- Add optional toppings like diced tomatoes and grated cheese.