Friday, November 01, 2013
"Chick Pea" Tacos (Vegan)
We celebrated Michael's PT test with tacos (meat, cheese, and lots of it). He was looking forward to this. I thought it would be an easy meal after the park. LOL It's a good thing I've been cooking dried beans for the freezer. As Nolan and I cooked, we discovered we had no Rosaritas. We like home-made better; but I'd gotten out of the habit of making them. We whipped up some refried beans, started the rice steaming, started the taco meat simmering...and then I decided to try something new for Arielle and me.
I didn't have chick peas, but I had pinto beans left....I used those and they were great. I have no idea if they would have been better with chick peas. This recipe is from The Happy Herbivore Cookbook - I LOVE this cookbook.
1 T soy sauce (low sodium)
1 - 2 tsp lemon or lime juice
1 T chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne powder
1/4 tsp marjoram or oregano (I didn't use either)
1 15 oz can of chick peas drained and rinsed OR 1 1/2 C of cooked beans
Pre-heat oven to 400* F.
Grease cookie sheet - or line with parchment paper.
Whisk soy sauce, juice and spices together. Add beans or chickpeas and stir to combine.
Transfer to cookie sheet in a single layer.
Bake for 20 - 40 min until chick peas are as crisp as desired.
Spoon into taco shells and top with greens and tomatoes......
We do a Tijunga Taco here.....which will illustrate how essential the refried beans are to Taco night in our home.
Take heated tortilla, spread on refried beans, add a crunchy taco shell, add rice, greens, and taco fixins.....cover with salsa.... These little beans worked great in place of meat and I didn't miss the meat a bit...Michael said it reminded him of Chipotles.
I had thought of skipping the refried beans as we always have over 1/2 the can which doesn't get used....but they ate ALL the refried beans - all of them. I must keep making my own. LOL
Living all of life before the face of God...
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