Not Your Usual Taco Recipe

The other night, my sister texted me to let me know she was making vegetarian tacos for dinner. Which is awesoem for two reasons:

1) She isn’t even vegetarian! But she does make veggie meals once in awhile. Shes dabbling in it 😉

2) It reminded me – I hadn’t made those in forever! And I absolutely love them. Plus, I have a few secrets up my sleeve when I make them.

I like to forgo the normal taco seasoning and fake-meat crumbles, and use a few special, secret ingredients. The secret: chickpeas!! Chickpeas, aka garbanzo beans, make the perfect base for a meaty textured dish AND they are full of wonderful, veggie protein. This is one of my recipes; chock full of protein and spice. It’s super easy, and sure to please even the non-vegheads in your life.

Chickpea Tacos with Homemade Seasoning:

This serves about 2-3 people, depending on your portions sizes and you will power for seconds…thirds…

1 can chickpeas

1 avocado

4 leaves romaine lettuce

1 small tomato

1 lime (for juice)

¼ onion (your choice!)

Salsa as desired

2-4 Brown Rice wraps

2-3 tbsp Chili powder

1tsp cayenne

1tsp paprika

½ tsp cumin

2 tbsp Nutritional Yeast

1 tsp salt (more or less as you prefer)

¼ cup water

*optional daiya cheese

Drain and rinse can of chickpeas. Pulse in a blender until lightly chopped – leave them in a “crumbled meat” texture.  Place in a pan on the stove over medium heat. Add seasonings and water. Stir together until incorporated. Adjust seasonings as needed. Cook until heated through, about 5 minutes. *I also sprinkled some daiya cheese on mine.

Place on a warm wrap and top with avocado, salsa, tomatoes, onions, and any other veggies you like!

Enjoy this one. It’s spicy, salty, and simple. Best combination around 😉

What is your favorite “meat: to use in your veggie tacos? What kind of spices do you like? Leave a comment below – I’d love to hear your ideas.

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Remember, tomorrow is workout Wednesday. I’ve got a great barre class for you to sculpt, burn, and feel fabulous!

Peace and love,

Jessi