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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 10tasty tacos
Calories 140kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
15ozcan refried pinto beans
½cupcanned/jarred diced tomatoes with green chiles
Use a bowl to toss together chickpeas, olive oil, chili powder, cumin, cayenne, and salt.
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.
Pop them in the oven and roast for 30-40 minutes on the center rack until perfectly crispy.
Next start on legumes numero dos and tres!
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.
Heat on medium-low and allow the mixture to simmer while your chickpeas roast. Stir occasionally to prevent sticking.
Chop all your toppings while your beans cook to perfection and get ready to party!
Pile each taco shell high with the black bean mixture, salsa verde, crunchy chickpeas, and a mountain of toppings. Enjoy!
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!