Chickpea Tacos with Avocado Cream

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Step 1

1 Drain and rinse the beans in a colander; set aside to drain further.

Step 2

2 (15 oz) cans garbanzo beans (chickpeas)

Step 3

2 Wash and dry the fresh produce.

Step 4

2 red bell peppers

Step 5

2 green bell peppers

Step 6

2 avocados

Step 7

1 lime

Step 8

3 Seed and small dice the bell peppers; set aside.

Step 9

4 Peel and small dice onion.

Step 10

1 medium yellow onion

Step 11

5 Preheat a large skillet over medium-high heat.

Step 12

6 Peel and mince garlic.

Step 13

2 cloves garlic

Step 14

7 Once the skillet is hot, add oil and swirl to coat the bottom.

Step 15

2 tbsp extra virgin olive oil

Step 16

8 Add the bell peppers, onion, garlic, and chickpeas. Cook until the chickpeas are slightly golden, stirring occasionally, about 3-4 minutes.

Step 17

9 Add soy sauce, chili powder, and paprika to the chickpeas and sauté for 5-7 more minutes, until golden brown.

Step 18

¼ cup soy sauce

Step 19

1 tsp chili powder

Step 20

½ tsp paprika

Step 21

10 Add the avocados, water, and salt to a blender. Juice the lime into the blender. Purée until smooth.

Step 22

¼ cup water

Step 23

¼ tsp salt

Step 24

11 Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.

Step 25

12 small flour tortillas

Step 26

12 To assemble, add the chickpea vegetable mixture to each tortilla. Top with a drizzle of the avocado cream. Enjoy!