Crispy Baked Barbecue Chickpea Tacos
These Crispy Baked Barbecue Chickpea Tacos are a delicious vegetarian taco recipe.
Ingredients
Tacos
- ½ onion - finely chopped
- 1 large bell pepper - thinly sliced
- 3 cloves garlic - minced
- salt/pepper to taste
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 bunch cilantro - finely chopped
- ⅓ cup barbecue sauce
- 1 can chickpeas - drained
- juice from ½ lime
- +~½ block shredded cheddar cheese sub vegan
- +6 taco shells of choice
Scallion Avocado Crema
- 1 avocado
- ¼ cup unsweetened vegan or regular yogurt
- 3 scallions
- pinch salt/pepper
- juice from ½ lime
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add bell pepper and garlic and cook for 5 more minutes.
- Add all remaining filling ingredients to the skillet. Stir to combine and cook for 5 more minutes.
- Turn off heat, using a potato masher mash bean mixture until mixture starts to bind together.
- Warm the taco shells in the microwave for 30-45 seconds. They should be soft and bendable. Add taco shells to a sheet pan lined with parchment paper. To each shell add 2-3 tablespoons of bean mixture. Top with cheese and fold close. To make sure the taco shells stay closed, carefully flip the taco shells so the bean mixture is on the top half.
- Bake tacos for 10-15 minutes, flip and then bake for another 10-15 minutes. Let cool.
- Add all crema ingredients to a processor and blend until smooth.
- Serve tacos with crema and dig in.
Notes
This makes 2-3 servings of tacos
Nutrition
Calories: 299kcalCarbohydrates: 38gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 523mgPotassium: 882mgFiber: 10gSugar: 20gVitamin A: 1124IUVitamin C: 65mgCalcium: 97mgIron: 2mg
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