Chipotle Chickpea Tacos

You know things are getting weird/awesome when you cook up a batch of garbanzo beans (chickpeas, same thing) 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 gross to me. But with few other options, I pulled out my skillet and created these. And now we love them and they make it in the meal plan.

This is the original photo of those tacos, that one desperate night.

Chipotle Chickpea Tacos
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Quick and easy tacos that are full of smoky-spicy chipotle flavor and packed with nutrition. 

Course: Main Course
Cuisine: Mexican
Servings: 8 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
  1. 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.

Recipe Notes

*The chipotle peppers in adobo sauce come in a little can in the Hispanic foods aisle. They are smoky, sweet and spicy and add a very delicious punch to lots of things. Usually a recipe only calls for 1 pepper, so lay the rest out on a plate and freeze them. Once frozen, you can put them in a zip loc bag in the freezer to pull out one at a time as you use them in future recipes.

 

 

 



Leave a Comment