Ingredients:
Canned Organic Garbanzo Beans
Corn Tortillas
1/2 Yellow Onion (chopped)
1 Avocado
8 Cherry Tomatoes (I used cherry but they can be any kind)
Fresh Cilantro 1/4 cup chopped
Salt
Black Pepper
Garlic Powder
Trader Joes Taco Seasoning
First you boil the chickpeas to get them a little soft adding a pinch of salt to the water. Once beans are al dente, strain them. (I would also recommend letting them dry on a paper towel for a few minutes before the next step) While beans are off to the side, heat up oil on a pan on high heat.
Once hot add chopped onion to the oil. Fry for about a minute or two (don’t let onions get brown) then add in the chickpeas. Season the chick peas with black pepper, garlic powder, and Trader Joes Taco Seasoning. Add salt to taste. (The TJ Taco Seasoning already has salt so you don’t want to over salt it).
When you finishing frying the chickpeas, set them aside. Now it’s time to make the topping! Dice one avocado into the bowl, add diced tomatoes and onions. Sprinkle in the cilantro. Season with salt and pepper. Mix everything together, you want more of a chunky consistency, not quite as smooth as guac.
Last step is to fry the tortillas. Make sure you purchase 100% corn tortillas. Heat up oil in a pan on high. Place the tortilla in the oil on one side flat for about ten seconds, flip to other side for about 5 seconds. Now fold the tortilla in half with tongs, hold the tongs in the middle of the folded tortilla so it does not close. Fry that side for about 5-1o seconds, until slightly golden, flip tortilla and fry on the other side. Place on a paper towel standing downward to let the oil drain from the tortilla. (should look like a little pitched tent)
Add the chickpeas to the inside of the tortilla with the topping, garnish with a little cilantro and voila! Vegan tacos! These are one of my favorite meals and they are super easy and pretty healthy.
If you try this recipe don’t forget to tag me so I can see!! #MISSENOCHADIY
