Roasted Chickpea Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted chickpeas mixed with black and pinto beans, served in corn tortillas with fresh toppings. A vegetarian take on tacos that's crunchy, flavorful, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 10- 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))
- 1/4 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
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1153mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 239mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.