chickpea & red bean tacos

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
🥑 lime
🥑 fresh tomato / salsa
🥑 vegan sour cream / vegan mayo
🥑 roasted aubergine mash

the recipe

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. 

​The turn the heat off, cover a frying pan and leave for good 10 minutes, to get the most flavour from your dish.

While you are preparing taco shells, heat everything up for final 3-5 minutes.

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,
Vik ❤️