I have been eating a lot of Mexican-cuisine-inspired food recently, and these vegan chickpea and bean tacos are 100% my favourites. I don't know about you, but I am strong believer that same filing can be used for both, taco and fajita recipes. So if you prefer to roll a fajita wrap rather than get messy with a taco, feel free to use this recipe too.
This dish is quick and fun to make, quite filling but not too heavy, packed with plant protein and other goodness, and most importantly finger-licking delicious. Also, it's very practical, as no fancy ingredients are required!
you will need (10-12 tacos)
🌮 2 x cans of chickpeas (drained)
🌮 1 x can or red beans (semi-drained)
🌮 1 x large white onion
🌮 4 x garlic cloves
🌮 8-10 x table spoons of salsa
🌮 1 x sachet of mexican spices (choose your favourite - mild, spicy, extra hot)
🌮 little bit of olive oil
🌮 chilli flakes
extras for garnish:
(those are suggestions only to put more flavour and colour to your dish - you will be absolutely fine with or without them!)
🥑 avocado / quacamole
🥑 fresh basil
🥑 fresh tomato / salsa
🥑 vegan sour cream / vegan mayo
🥑 roasted aubergine mash
Start by finely chopping and frying onion and garlic in a large pan with some olive oil. Add drained chickpeas and slow cook on a low heat for about 10 minutes, constantly stirring.
Turn the heat off and slightly mash everything with a fork or potato masher. Add semi drained beans, salsa, chilli flakes and mexican spice mix. Stir well and cook for further 5-7 minutes on a low heat.
Garnish with your favourite toppings (or anything from the ingredients list above) and enjoy! As I mentioned at the beginning, you can happily use this filling for delicious fajitas too!
Hope that you will enjoy this recipe!
Happy eating and stay healthy,