Chipotle Chickpea Tacos
In just 20 minutes, whip up delicious tacos made with simple ingredients–chickpeas and chipotle peppers!
(This was one of my first blog posts ever published, in 2018! Just updated the photos, but the recipe is still great.)
You know things are getting weird (awesome?) when you cook up a batch of garbanzo beans and your husband assumes you’re making chocolate chip cookies. Truth is, we often do make garbanzo bean chocolate chip cookies and they’re super yum. But another very yum thing to make with them is chickpea tacos.
I invented these one night out of desperation. There was nothing to eat. I hadn’t meal planned or grocery shopped, but I had cooked up a batch of garbanzo beans. We come home from work. Open the fridge. There are some corn tortillas, 1 avocado and that tupperware of freshly cooked garbanzo beans. My husband suggests we make tacos with them. After all, we do make lentil tacos, black bean tacos, sweet potato tacos….so why not garbanzo bean tacos?
But garbanzo beans are for hummus! (And chocolate chip cookies!) Garbanzo bean tacos sounded too weird to me. But with few other options, I pulled out my skillet and created these. And now we love them and now they make it in the meal plan.
Chipotle Chickpea Tacos
Ingredients
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1-2 chipotle peppers in adobo sauce*, chopped (see note. If not using, at least use chipotle chili powder.)
- 1 tbl taco seasoning (I make my own)
- 2 cans or 3 cups garbanzo beans
- 8 corn tortillas
- Guacamole or mashed avocado
- Cilantro, chopped
- lime wedges
- hot sauce
Instructions
- Saute onion, garlic and chipotle pepper for 3-4 minutes. Add garbanzo beans and taco seasoning. Cook until heated through. Salt and pepper to taste, and add additional taco seasoning as desired. Serve on warmed corn tortillas with plenty of guacamole, cilantro, and hot sauce on top.
Notes
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