Chick pea tacos

My wonderful friend, Patti, recently shared a recipe with me once we started our new plant-based diet. Chick pea tacos. I wasn't too impressed with the recipe upon first reading it but once I made it... wow. Crazy good. The only change I made to it was to add fat free refried beans to the bottom of the taco shell because they will keep the chick peas from rolling out. The first time we had them it was pretty comical watching the chick peas just dropping out of the shell and rolling all over the plate and table. The refried beans do a really good job of holding them in and keeping them in place. :)



Chick Pea Tacos

Ingredients (8 tacos)
• 2 t. chili powder
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 1/2 t. ground cumin
• 1 t. sea salt
• 1 T. lime juice
• 2 T. water
• One 14 oz. can of chickpeas, drained and rinsed
• 8 organic taco shells
• Taco trimmings: shredded lettuce, tomato, guacamole, non-dairy (i.e. Daiya) cheese, etc.

Instructions
• Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.
• Add chickpeas and marinate for at least 30 minutes.
• Place chickpeas on a baking sheet that has been sprayed with cooking spray.
• Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
• Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.

I mixed a can of black beans and a can of corn together and added some freshly chopped cilantro as a side and then mixed a can of Rotel tomatoes with some brown rice and we were all set. Yummy!


- Posted by Jennifer

Location:Home, sweet home