Chipotle Chickpea Tacos Recipe By Tasty

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CHIPOTLE CHICKPEA TACOS



Chipotle Chickpea Tacos image

These Chipotle Chickpea Tacos are everything you want in a taco - meaty, spicy, smoky and a freaking flavor bomb! Five ingredients, ready in less than 15 minutes, and absolutely delicious.

Provided by Shane Martin

Categories     Entree

Time 15m

Number Of Ingredients 10

1 15-ounce can No Salt Added or Low-Sodium chickpeas
1 Tbsp. low sodium soy or tamari sauce
1 1/2 tsp. chipotle chili powder. (If you want it hotter add more. Less hot, not so much.)
1 tsp. garlic powder
1/2 tsp. onion powder
6 corn tortillas
Cashew Sour Cream
Tofu Sour Cream (lower in fat)
Guacamole
Chopped Cilantro

Steps:

  • Heat nonstick skillet over medium to medium-high heat.
  • While the pan is heating, drain and rinse chickpeas.
  • Once the pan is ready, add chickpeas and cook for about a minute.
  • Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
  • Divide the chickpeas between 6 tacos, top as desired and serve. My favorite is just guacamole and cilantro.

Nutrition Facts : ServingSize 1 Taco, Calories 71 calories, Sugar 1.1 g, Sodium 160.5 mg, Fat 1.2 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 2.8 g, Protein 3.2 g, Cholesterol 0 mg

CHICKPEA & CHIPOTLE TOSTADAS



Chickpea & Chipotle Tostadas image

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.

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