With Cinco de Mayo and Taco Tuesday coming up tomorrow, I thought it would be a great idea to share this super easy Veggie taco recipe! This is a great recipe for vegans, vegetarians, or those like me who just love veggies. If you’re looking for something super easy, light, and inexpensive to eat while social distancing on Cinco de Mayo,  this is a great recipe for you.

Ingredients:

• 1 (15 oz) can of chickpeas (or dried garbanzo beans)

• 1 (15 oz)  can tomatoes with chilies

• Onion (chopped)

• Garlic (chopped)

• Bell pepper (chopped)

• Tortillas (corn or flour) I used corn tortillas shown right

• Olive oil

Taco Seasoning Mix:

• ½ tbsp. Chili Powder

• ½ tsp. Smoked Paprika

• ½ tsp. Cumin

• ¼ tsp. Cayenne Pepper (optional)

• ½ tsp. Oregano

• ¼ tsp. Pepper

• ¼ tsp. Garlic powder

• ¼ tsp.Onion powder

Toppings

• Avocado (sliced and pitted)

• Spinach or lettuce

• 1 Roma tomato (chopped)

• Cilantro (chopped)

• Salt 

• Salsa or taco sauce (optional)

Directions

1. Empty can of chickpeas in a medium saucepan. Add onion, garlic, and taco seasoning. Allow to simmer over medium heat until chickpeas are slightly golden or slightly tender. Stirring occasionally.

2. Add can of tomatoes with chilies and bell pepper. Allow to simmer for about 7 mins or until sauce thickens and chickpeas are tender.

3. Lightly coat skillet with olive oil over medium heat to warm tortillas. Warm tortillas to your like. (I prefer corn tortillas to be golden and slightly toasted)

4. Serve chickpea mix over tortillas, add toppings, and enjoy.