Vegan Chipotle Chickpea Tacos

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Servings 8 tacos
Recipe Ingredients:
  • 3 1/2 cups canned chickpeas
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 2 tbsp oregano
  • 1/4 tsp ground cumin
  • 1/8 tsp cayenne
  • 1 1/2 tbsp vegetable oil
  • 2 cups Spanish onions sliced
  • 2 tbsp garlic minced
  • 1 10 oz can fire roasted diced tomatoes
  • 3/4 cup Pacific Foods Organic Vegetable Broth
  • 1/4 cup chipotles in adobo chopped

Avocado Crema

  • 1/4 cup lime juice
  • 3/4 tsp salt
  • 1/2 avocado pitted
  • Preheat oven to 375 degrees. Rinse chickpeas from the canned solution.
  • Season the chickpeas with: cumin, cayenne, salt, pepper, and oil, coat evenly (tip: combine chickpeas and spices in a medium bowl and toss and spin until spiced are evenly distributed.)
  • Roast for 45 minute in a 375 degree oven.
  • While waiting for the chickpeas to roast, heat 1 TBSP of vegetable oil in a large sautee pan. Add onions and sautee for 5 minutes until they begin to brown, then add the minced garlic, diced tomato, chipotles, salt, and pepper.
  • Stir until a paste forms, then add the vegetable broth and simmer until the mixture thickens.
  • Add back the roasted Chickpeas.

Avocado Crema

  • In a blender, combine the avocado, salt, tofu and lime juice. Blend on medium high until thoroughly incorporated.
  • Serve in a tortilla (use corn for gluten-free) of your choice, with a dollop of crema and garnish with chopped cilantro.