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Spicy Chickpea Tacos

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Spicy Chickpea Tacos
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 5
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Make delicious and meatless tacos filled with chickpeas, fresh arugula and sour cream!

Ingredients

2
cans (15 oz each) chickpeas, drained, rinsed
2
tablespoons butter, melted
1
teaspoon sweet (Hungarian) paprika
1
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
10
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/4
cup sour cream
1
cup baby arugula

Directions

  • 1 Heat oven to 400°F. Line baking sheet with sides with foil or cooking parchment paper.
  • 2 Dry chickpeas by rolling on paper towel or clean kitchen towel. In medium bowl, toss chickpeas with melted butter, sweet paprika, cumin, red pepper and salt.
  • 3 Arrange chickpeas in single layer on baking sheet. Bake 18 to 20 minutes or until golden brown, tossing once during baking.
  • 4 Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
  • 5 Fill each tortilla with chickpeas, sour cream and arugula.
Tips  

Try Greek yogurt instead of sour cream for a Mediterranean taco.

Ground red pepper can be quite spicy. For children or those who do not enjoy spicy food, eliminate red pepper from the recipe.

Nutrition Information 
No nutrition information available for this recipe
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