This is from The Happy Herbivore and I LOVE them on taco nights. They are also good for salads and I think they'd be a yummy addition to "normal" tacos. They originally call for chickpeas - I use whatever I have - I've had pinto, black beans and kidney beans - never chickpeas. I'm sure they are crunchier if you use chick peas.
1 T soy sauce (I use low sodium)
1 - 2 tsp lemon or lime juice
1 T chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp marjoram OR oregano
1 15 oz chickpeas (or bean of choice) drain, rinse
1 salad tomato,diced
*I cut up some onion and put tossed them in
Preheat oven to 400*.
Grease cookie sheet and set aside
Whisk soy sauce, juice and spices. Combine with beans and stir to coat.
Transfer to cookie sheet in single layer
Spray with cooking spray and bake for 20 - 40 min, until chickpeas are as crisp as desired. (I have never sprayed them with cooking spray and I pull them out at 20 min).
Spoon in taco shells and top with greens, tomatoes, salsa etc.
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