Roasted Chickpea Tacos

A trio of seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level with these tasty vegetarian roasted chickpea tacos!

Roasted Chickpea Tacos

My love of tacos is one for the romance books, folks.

Hot, steamy, and… errr I can’t finish that sentence without sounding like a total creep.

Tacos for president.

Taco Seasoned Roasted Chickpeas

Though we’re both omnivores, Paul and I have refrained from buying ground anything for the past few months. If we can’d find meat that’s grass-fed, additive-free, and preferably local, there’s just no point. We’d just as soon wait for the opportunity to shop from a source we care about than pick up something for the sake of buying it.

So when taco night rolled around I promised to whip up my famous Lentil Veggie Tacos. Only I was out of lentils… and mushrooms… and ohmygosh where are my pants!?

Kidding, but I did have to brainstorm a tasty new taco filling.

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level with these tasty vegetarian triple bean tacos!

Enter my awesome new triple-bean roasted chickpea tacos!

I made a big batch of my Taco Seasoned Roasted Chickpeas and paired it with the classic combo of black beans and refried beans. Hello match made in heaven!

I even caught the chickpea scooping some out of the bowl when I wasn’t looking. Huzzah! The smashed pinto beans hold the mixture together while the whole black beans and crunchy taco roasted chickpeas add flavor and texture.

I love them! You’ll love them! Let’s make them, shall we?

Roasted Chickpea Tacos

These tasty tacos can be made vegetarian or vegan depending on your choice of toppings! Woot!

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level with these tasty vegetarian triple bean tacos!
5 from 2 votes

Roasted Chickpea Tacos

Black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level! You'll love these Vegetarian Roasted Chickpea Tacos!

Course Main Course
Cuisine Mexican
Keyword Roasted Chickpea Tacos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 tasty tacos
Calories 140 kcal
Author Jenn Laughlin – Peas and Crayons


  • 15 oz can refried pinto beans
  • 1/2 cup canned/jarred diced tomatoes with green chiles
  • 1/4 cup enchilada sauce (homemade or store-bought)
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt or to taste
  • 1/4 tsp cayenne pepper or to taste
  • taco shells (anywhere from 4-10)


  • 1 can of chickpeas 15 oz
  • 2 TBSP extra virgin olive oil
  • 1 tsp chili powder (plus extra for topping)
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 cup black beans
  • 10 corn tortillas (crunchy or soft)


  • chopped romaine lettuce
  • diced tomato
  • grated cheese
  • salsa verde
  • sour cream or greek yogurt
  • fresh cilantro
  • jalapeños
  • diced onion or scallions
  • pico de gallo
  • guacamole
  • everything but the kitchen sink


  1. Pre-heat oven to 400 degrees F.
  2. Use a bowl to toss together chickpeas, olive oil, chili powder, cumin, cayenne, and salt.
  3. So fun right? Hopefully you didn’t spill them all on the floor! Spread chickpeas out, spaced, on a foil-covered baking sheet and sprinkle with a little extra chili powder for good measure.
  4. Pop them in the oven and roast for 30-40 minutes on the center rack until perfectly crispy.
  5. Next start on legumes numero dos and tres!
  6. In a small pot, combine refried beans, black beans, diced tomatoes with green chiles, and enchilada sauce, and season with chili powder, garlic powder, cumin, cayenne, and salt.
  7. Heat on medium-low and allow the mixture to simmer while your chickpeas roast. Stir occasionally to prevent sticking.
  8. Chop all your toppings while your beans cook to perfection and get ready to party!
  9. Pile each taco shell high with the black bean mixture, salsa verde, crunchy chickpeas, and a mountain of toppings. Enjoy!

Recipe Notes

Recipe makes 3.5 cups of tasty taco filling which is enough for 8-10 tacos. Leftover filling can be stored in the refrigerator for up to four days, turned into quesadillas or taco salad bowls, or even frozen for later!

Nutrition Facts below are estimated for tacos with filling using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Facts
Roasted Chickpea Tacos
Amount Per Serving
Calories 140 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 434mg19%
Potassium 141mg4%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 267IU5%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Back in my earlier days as a vegetarian, I used to think plain refried bean tacos were totally the way to go. Truth be told, they were lacking in more ways that one. The texture, flavor, and overall factplantability were just off. They needed something more.

They needed to be THIS recipe.

The combination of smashed and whole beans (with a little crunchy chickpea action for good measure) keeps the texture on point, making this healthy taco filling a perfect substitute for meat! I seriously wanted to do a little touchdown taco dance after each bite, and already cannot wait to make them again!

So… what are you waiting for? Live every day like it’s Taco Tuesday with these tasty black bean, refried bean, and chickpea tacos!

Colorful Taco Holders

And because I know you’re going to ask, these snazzy little taco holders are optional yet AWESOME.

I totally regret linking to that page, now I want a set of matching taco plates and taco trucks. That’s the perk of being a toddler mom, right? Second childhood, FTW!

If you get a chance to try these triple-bean vegetarian roasted chickpea tacos, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Up next? You should totally make my Roasted Chickpea Quinoa Taco Bowls – they’re pretty flipping amazing!

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Recipe Rating


  • Hai! New Reader here! This looks so good! What can I substitute the beans for? Also, I’m low carbing so can I substitute air for the taco shell? And lettuce is expensive right now too. So are avocados. Also, cheese has too many calories.

  • Yum tacos! I haven’t made them in forever. I need to change that soon.

  • YUM! I love new ideas for veggie tacos! This sounds really good!

  • yum! I’ve been eating bean tacos since I was a kid.

  • These looks amazing and I bet the flavor is incredible with the mix of different beans 🙂

    • look*

    • Jenn

      Thanks Rachel! The flavor was insane; even the t-rex hubs was all over them!

  • 5 stars
    I love Taco Tuesday, and this over the top bean version is right up my alley. Also, taco holders equals genius.

    • Jenn

      They’re food accessories… how could we not adore them!?

  • 5 stars
    Those sound delicious! I love veggie tacos, obviously, and the more awesome filling the better!

    • Jenn

      Thanks Liz! 🙂

  • tacos sound perfect right now girl!!

    • Jenn

      Thanks B! Happy Taco Tuesday! <3

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