There are 3 dinners that we have every week in our house without fail – pizza, salad, and tacos. On evenings that I don’t feel like making something complicated, I can always count on one of these three dishes for something satisfying and fast that doesn’t take loads of prep time. Plus, in the history of humanity, no one has ever uttered the words, “Oh, darn. I’m not in the mood for tacos tonight.” Let’s face it. Tacos always sound good.
Today’s cooking video demo features one of my longtime favorites, chickpea tacos. Black and pinto beans get all of the glory when it comes to Mexican dishes. However, chickpeas have a great texture and bite that works wonderfully well in tacos. They hold up in shells and give just a little more oomph.
The chickpeas are spiced with onions, garlic, ancho chili powder, paprika, and cumin. They are then stuffed in your choice of tortillas or corn shells and topped with lettuce, tomato, onions, and guacamole. The whole meal takes only about 20 minutes to make. Serve the tacos on their own or with a side of rice.
For other ideas, these spicy chickpeas work wonderfully well in a bean and rice bowl, on a taco pizza, or as a topping for nachos. I have also been known to just scoop the chickpeas with tortilla chips all on their own.
A big thank you to my husband, David, for shooting and editing this video. We are hoping to share at least one video each month, and so far we are two for two! (If you missed January’s eggy tofu & toast video, check it out here.)
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