We all love Taco Tuesdays! This is a dish that brings back Taco Tuesday as a vegetarian option and you don't miss the meat.
Since we are vegetarian at home, I had to find ways to incorporate our favorite food and still be healthy and meatless. Yes, there are ground meatless meat options that have "mexican" spices. However, those options often have soy and I am trying to cut back on my soy intake for health reasons. I found this great recipe and have adapted it to our liking.
Some tips regarding the recipe:
- When you sauté the chickpeas, you are only heating them through, not cooking them. Be careful as you only want to evaporate the liquid, not dry out the chickpeas.
- Top them with something moist, such as guacamole or plain greek yogurt (sour cream works too).
Recipe:
Adapted from: Coffee and Quinoa
1 tsp vegetable oil
1 garlic clove, minced
1/4 red onion, minced
2 cups cooked chickpeas (aka Garbanzo beans), drained and rinsed
4 tsp taco seasoning or 1/2 packet of your favorite taco seasoning mix
1/4 cup water
2 Tablespoons cilantro
Instructions:
1. In a small bowl, combine taco seasoning and water.
2. In a large pan, heat oil over medium heat. Once heated, add garlic and onion and sauté until onion is soft, 3-4 minutes.
3. Pour in chickpeas and taco seasoning, stir to combine. Sauté, stirring occasionally, until the chickpeas are heated through and some water is evaporated, 2-3 minutes.
4. Serve in taco shells, with guacamole, plain yogurt, lime wedge, chopped lettuce and cheese.
* We baked the taco shells with some shredded cheese inside until it was melted so the cheese won't fall out.
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