Monday, August 18, 2008
Crunchy Blue Corn Chickpea Tacos
1 can chickpeas, rinsed & drained
1 Tbsp. tamari
2 tsp. lime juice
2 Tbsp. taco seasoning (see below for recipe)
crunchy blue corn taco shells
2-step guacamole* (mashed avocado + minced garlic & Kosher salt)
fresh cilantro, roughly chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano How to make Crunchy Blue Corn Chickpea Tacos
1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins.
6.) Remove from oven, assemble taco ingredients in shells (lettuce first!), & serve.
Yield: 6-8 tacos
1.) In a small bowl, mix all ingredients together. Store in a sealed container.