Crispy Baked Buffalo Chickpea and Sweet Potato Tacos
These Crispy Baked Buffalo Chickpea and Sweet Potato Tacos are a delicous vegetarian t
Ingredients
Filling
- 1 cup mashed sweet potato
- 1 can chickpeas - drained and patted dry
- 3-4 cloves garlic - minced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon chipotle powder
- 1 cup shredded cheddar cheese I shredded mine from a block of grass fed cheddar
- 1 cup finely chopped cilantro
- juice from 1 lime
Buffalo sauce (can sub premade)
- ¼ cup hot sauce
- 1 ½ tablespoons tahini
- 1 teaspoon maple syrup
- 1 tablespoon soy sauce
Other ingredients
- 5-7 taco shells warmed in the microwave until soft
Instructions
- Preheat oven to 425 degrees.
- Add all filling ingredients to a bowl and mix until combined. Partially mash mixture with a potato masher or fork.
- Add all buffalo sauce ingredients to a bowl or jar and mix until smooth (skip this step if you are using premade sauce). Mix together the buffalo sauce and filling until combined.
- Warm taco shells in the microwave until soft and pliable. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool and enjoy.
Notes
This makes 2-3 servings of tacos depending on how hungry you are.
Nutrition
Calories: 530kcalCarbohydrates: 42gProtein: 20gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 57mgSodium: 1821mgPotassium: 550mgFiber: 6gSugar: 6gVitamin A: 10839IUVitamin C: 28mgCalcium: 502mgIron: 3mg
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