These Chipotle Chickpea Tacos are amazing! Chickpeas cooked in chipotle chili powder, a little soy sauce, and a few other simple spices to make one delicious taco! Ready in less than 15 minutes…from start to finish!
If ever there was a recipe that exemplified everything Shane & Simple is about, it’s this one. Chipotle Chickpea Tacos!
These tacos are meaty, spicy, smoky and a freaking flavor bomb!
Are you ready? Let’s GO!
How Do You Make Chipotle Chickpea Tacos
These Chipotle Chickpea Tacos are so easy I amaze even myself. All you need are 5 ingredients and no cooking skill whatsoever. Well, maybe a little skill. Can you heat a pan? If so, you’re good to go.
It all starts with a can of chickpeas. Chickpeas are the perfect filling for this taco because they’re meaty, have a great flavor and loaded with protein.
But, why canned chickpeas? Because I ain’t got time to soak some dry beans for a month and then cook for another 3 days. That’s why!
Here’s the procedure: heat a pan, cook chickpeas, throw in spices and soy sauce, cook some more. You’re almost done.
Now, let’s make some Chipotle Chickpea Tacos!
Build Your Tacos
Choose and ready your tortillas: I prefer corn and like to double up on the tortillas. If you want to skip the tortillas then you can use lettuce wraps as a grain-free alternative.
Next, load up the guacamole and cilantro. YOU’RE DONE! CHIPOTLE CHICKPEA TACOS!
Chipotle Chili powder has a bit of a kick so if spice ain’t your thing, lay off a bit. But, I like my mouth begging for the fire department so I go a little heavy with it. You’ve been warned.
If you like tacos, you’re going to love these Chipotle Chickpea Tacos. These tacos are…
- EASY TO MAKE
- AND DELCIOIUS!
This is the perfect weeknight meal and great when you’re hosting. It’s quick, healthy, and incredibly easy to double or triple the recipe. Also, if guacamole ain’t your thing, this goes great with my Cashew Sour Cream. It’ll help easy the burn.
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!Print
- 1 15-ounce can No Salt Added or Low-Sodium chickpeas
- 1 Tbsp. low sodium soy or tamari sauce
- 1 ½ tsp. chipotle chili powder. (If you want it hotter add more. Less hot, not so much.)
- 1 tsp. garlic powder
- ½ tsp. onion powder
- 6 corn tortillas
- Heat nonstick skillet over medium to medium-high heat.
- While the pan is heating, drain and rinse chickpeas.
- Once the pan is ready, add chickpeas and cook for about a minute.
- Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
- Divide the chickpeas between 6 tacos, top as desired and serve. My favorite is just guacamole and cilantro.
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Category: Entree
- Cuisine: Vegan
- Diet: Vegan
- Serving Size: 1 Taco
- Calories: 71
- Sugar: 1.1 g
- Sodium: 160.5 mg
- Fat: 1.2 g
- Carbohydrates: 12.6 g
- Fiber: 2.8 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: tacos, vegan, chickpeas, low-fat, healthy